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I’m always looking for meals that are simple enough for busy weeknights but satisfying enough that I don’t miss the meat. This Southwestern Quinoa & Black Bean Skillet checks both boxes.
Adapted from Camilla Saulsbury’s 5 Easy Steps to Healthy Cooking, it combines quinoa, black beans, corn, salsa, and warm Southwestern spices into a hearty one-pan meal that’s ready in about 30 minutes. Most of the ingredients are pantry or freezer staples, which means I can usually make it without a special trip to the grocery store.
One of my favorite things about this recipe is how flexible it is. Adjust the heat by choosing a mild or spicy salsa, enjoy it on its own, or use it as the base for taco bowls, salads, burritos, or omelets throughout the week.
Why You’ll Love This Recipe
- One skillet and minimal cleanup
- Ready in about 30 minutes
- Vegetarian, gluten-free, and high in fiber
- Easy to customize with your favorite salsa
- Great for meal prep
Ingredients & Notes
- Quinoa – Most brands recommend rinsing before cooking to remove any bitterness. The Kirkland organic quinoa I buy at Costco is pre-rinsed, but I usually give it another quick rinse anyway.
- Black beans – Rinse and drain well.
- Frozen corn – No need to thaw first.
- Chipotle salsa – I like chipotle salsa, but any favorite salsa works. It’s an easy way to control the spice level.
- Ground cumin – Adds warm Southwestern flavor.
- Green onions – Stirred in near the end for freshness.
- Fresh cilantro – Adds bright flavor just before serving.
How to Make Southwest Black Bean and Quinoa Skillet
Step 1: Gather and prepare all ingredients.
Step 2: Add quinoa, cumin, salt, water and 1/2 cup salsa to large skillet (affiliate link).
Over high heat, bring mixture to a boil.
Step 3: Once boiling, reduce heat to medium-low and cover. Simmer for 10 to 12 minutes, or until most (but not all) of the liquid is absorbed, stirring once or twice while simmering.
Step 4: Add the beans, corn, green onions and stir to combine.
Step 5: Cover and continue simmering for 8 to 10 minutes (without stirring), or until liquid is absorbed.
Step 6: Remove pan from heat and stir in chopped cilantro and the remaining salsa and mix well before serving.
Step 7: This quinoa salad can be enjoyed warm or at room temperature.
Recipe Tips
- Cover the skillet while the quinoa cooks so it absorbs the liquid evenly.
- Resist stirring during the final simmer so the quinoa finishes cooking properly.
- Stir in the remaining salsa and cilantro after removing the skillet from the heat for the freshest flavor.
Serving Suggestions
Enjoy it:
- as a vegetarian main dish
- with baked tortilla chips
- topped with avocado or guacamole
- with a sprinkle of shredded cheese
- alongside grilled chicken, shrimp, or steak
- over mixed greens as a hearty salad
Creative Leftovers
One of the things I like most about this recipe is how well the leftovers work.
Try them:
- folded into an omelet or scrambled eggs
- tucked into whole wheat tortillas for quick burritos or tacos
- spooned over mixed greens with avocado and grilled chicken
- stuffed into roasted bell peppers
Storage
Refrigerate leftovers for up to 4 days. They reheat beautifully for quick lunches.
How Many Calories and WW Points?
According to my calculations, each generous serving has 285 calories and 4 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
7 PointsPlus (Old plan)
If you’ve made this vegetarian Southwestern Quinoa with Black Beans, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Southwestern Quinoa & Black Bean Skillet
Equipment
Ingredients
- 1 cup uncooked quinoa, rinsed
- 1 teaspoon ground cumin
- 1/4 teaspoon fine sea salt
- 2 cups water
- 1-1/4 cups chipotle salsa, divided (or your favorite salsa)
- 1 can (about 14 ounces) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1/2 cup chopped green onions
- 1/4 cup packed fresh cilantro leaves, chopped
Instructions
- Add quinoa, cumin, salt, water and 1/2 cup salsa to large skillet (affiliate link). Over high heat, bring mixture to a boil.
- Once boiling, reduce heat to medium-low and cover. Simmer for 10 to 12 minutes, or until most (but not all) of the liquid is absorbed, stirring once or twice while simmering.
- Add the beans, corn, green onions and stir to combine.
- Cover and continue simmering for 8 to 10 minutes (without stirring), or until liquid is absorbed.
- Remove pan from heat and stir in chopped cilantro and the remaining salsa before serving.
Notes
(Must be logged into WW on a smartphone or tablet.) 7 PointsPlus (Old plan) Be sure to read the label carefully for your quinoa as most brands recommend rinsing the quinoa in a fine mesh strainer (affiliate link) prior to cooking. This helps remove the bitter-tasting natural saponin coating from the quinoa. I really like Costco’s Kirkland brand organic quinoa, which according to the package has been pre-rinsed. However, it only takes a minute, so there’s no harm in giving it another quick rinse prior to cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness (affiliate link) by Camilla V. Saulsbury
More Easy Quinoa Recipes
If you like this one-dish vegetarian southwestern quinoa and black bean skillet, you might also like:
I can’t wait to try this. My wife and I have been searching for recipes for our weight loss plan we recently started. We’re decent cooks but we’re lost in the kitchen when it comes to eating healthy. If you’re looking to lose weight I definitely recommend joining the journey with us.