You know those dishes that feel like a big, warm hug on a busy weeknight? That’s exactly what this Mexican Quinoa Skillet with Corn and Black Beans is to me. It’s colorful, packed with flavor, and comes together in a snap—kind of like my go-to comfort food with a kick. The first time I made this, the smell of toasted spices and caramelized corn filling my kitchen was pure magic. Plus, quinoa makes it feel a little fancy while still being down-to-earth and family-friendly. Trust me, once you try it, you’ll want to keep this skillet in heavy rotation—especially when you want something healthy and satisfying but don’t want to slave away at the stove.
Quick Facts
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
For the Main Dish:
1 cup quinoa, rinsed well
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup frozen or fresh corn kernels
1 can (15 ounces) black beans, drained and rinsed
1 cup diced tomatoes (canned or fresh)
1 cup vegetable broth or water
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
Salt and pepper, to taste
Fresh cilantro, chopped (optional)
Juice of 1 lime
How I Make It
Step 1:
Heat the olive oil in a large skillet over medium heat. Toss in the diced onion and cook until soft and translucent, about 4-5 minutes. Add the garlic and sauté for another 30 seconds until fragrant—this is where your kitchen will start smelling amazing!
Step 2:
Stir in the quinoa and toast it for about 2 minutes, stirring constantly so it doesn’t burn. This step adds a lovely nutty flavor and makes the quinoa extra fluffy.
Step 3:
Add the corn, black beans, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Give everything a good stir to combine all those vibrant ingredients.
Step 4:
Pour in the vegetable broth (or water) and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the skillet with a lid. Let it simmer gently for 15 minutes, or until the quinoa is tender and the liquid is absorbed.
Step 5:
Remove the skillet from the heat and let it sit, covered, for another 5 minutes. This resting step lets the quinoa steam nicely and makes it extra fluffy.
Step 6:
Fluff the quinoa with a fork, then stir in the fresh lime juice and chopped cilantro (if using). Taste and adjust the seasoning with more salt or chili powder, if needed. Serve immediately and enjoy!
Variations & Tips
Add diced bell peppers or jalapeños for a little extra crunch and heat.
Swap black beans for pinto beans or chickpeas if that’s what you have on hand.
Use chicken broth instead of vegetable broth for a richer flavor.
Top with shredded cheese or avocado slices for a creamier bite.
For a smoky twist, add a teaspoon of chipotle in adobo sauce.
If quinoa is new to you, be sure to rinse it thoroughly before cooking to avoid bitterness.
How I Like to Serve It
This skillet is perfect on its own for a quick lunch or dinner, but I also love serving it alongside some crunchy tortilla chips and a dollop of sour cream or Greek yogurt. It’s wonderful for casual weeknight meals or even a laid-back weekend gathering, especially when paired with a fresh green salad or grilled veggies.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently on the stovetop or microwave with a splash of water.
If you prefer a softer texture, add an extra 1/4 cup broth and cook for a few more minutes.
Closing: This Mexican Quinoa Skillet is one of those recipes that just works every time—simple, colorful, and full of satisfying flavor that your whole family will love.
