One-Pot Mexican Quinoa and Black Beans with Cilantro-Lime Crema

Step 1

Before starting, wash and dry all produce. Drain and rinse beans. Drain corn. Core, then cut poblano into 1/2-inch pieces.

Step 2

Heat a large pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions and poblanos. Cook, stirring often, until softened, 3-4 min. Add garlic puree and Mexican Seasoning. Cook, stirring often, until fragrant, 30 sec-1 min.

Step 3

Add half the corn (use all for 4 ppl), broth concentrate, crushed tomatoes, beans, quinoa and 1 cup water (dbl for 4 ppl) to the pot with aromatics. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and simmer, stirring once halfway through cooking, until sauce has slightly thickened and quinoa is cooked through, 16-18 min. Season with salt and pepper.

Step 4

While quinoa simmers, roughly chop cilantro. Zest lime, then cut into wedges. In a small bowl, mix yogurt, lime zest and half the cilantro. Season with salt and pepper.

Step 5

When quinoa is done, stir in cheese and season with salt and pepper. Divide Mexican quinoa between bowls and dollop with lime crema. Sprinkle remaining cilantro over top and squeeze over a lime wedge, if desired.