Smoky Black Bean & Quinoa Skillet – A Hearty One-Pan Dinner

This smoky black bean and quinoa skillet is the kind of weeknight dinner you’ll want on repeat. It’s bold, filling, and comes together in one pan with simple ingredients you probably already have. The flavor leans warm and savory with a touch of spice, and the texture is a perfect mix of fluffy quinoa, tender beans, and crisp corn.

It’s also naturally vegetarian, easy to make vegan, and great for meal prep. Best of all, it’s ready in about 30 minutes without a pile of dishes.

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Smoky Black Bean & Quinoa Skillet - A Hearty One-Pan Dinner

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 2 tablespoons olive oil (or avocado oil)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 cup uncooked quinoa, rinsed and drained
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn kernels (frozen, fresh, or canned and drained)
• 1 can (14.5 ounces) diced tomatoes with their juices
• 1 3/4 cups vegetable broth (low-sodium preferred)
• 2 teaspoons smoked paprika
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 to 1/2 teaspoon chipotle powder or cayenne (optional, for heat)
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• Juice of 1 lime, plus extra wedges for serving
• 1/4 cup chopped fresh cilantro (optional but recommended)
• Optional toppings: sliced avocado, shredded cheese, Greek yogurt or sour cream, hot sauce, pickled jalapeños, green onions

Method

 

1. Warm the pan: Heat olive oil in a large, deep skillet over medium heat.
2. Sauté aromatics: Add the onion and bell pepper. Cook, stirring occasionally, until softened and lightly golden, about 5–6 minutes. Add garlic and cook 30 seconds until fragrant.
3. Toast the quinoa: Stir in the rinsed quinoa and let it toast for 1 minute. This boosts flavor and helps keep the grains fluffy.
4. Season well: Add smoked paprika, chili powder, cumin, oregano, chipotle or cayenne (if using), salt, and pepper. Stir to coat everything evenly.
5. Add liquids and veggies: Pour in the diced tomatoes with their juices and the vegetable broth. Stir in the black beans and corn.
6. Simmer: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until the quinoa is tender and most of the liquid is absorbed.
7. Rest and finish: Turn off heat and let the skillet sit, covered, for 5 minutes. Uncover, fluff with a fork, and stir in lime juice and cilantro.
8. Taste and adjust: Add more salt, lime, or heat as needed. If you like it saucier, splash in a little extra broth or a drizzle of olive oil.
9. Serve: Spoon into bowls and add your favorite toppings. Enjoy hot.

What Makes This Special

• One-pan convenience: Everything cooks in the same skillet, so cleanup is quick.
• Smoky, layered flavor: Smoked paprika, chili powder, and a squeeze of lime make it bright and cozy at once.
• Balanced and satisfying: Protein-packed black beans and quinoa keep you full, while veggies add color and crunch.
• Customizable: Swap veggies, adjust the heat, or change the toppings to suit your taste.
• Great for leftovers: Holds up well in the fridge and reheats beautifully.

Ingredients

• 2 tablespoons olive oil (or avocado oil)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 cup uncooked quinoa, rinsed and drained
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn kernels (frozen, fresh, or canned and drained)
• 1 can (14.5 ounces) diced tomatoes with their juices
• 1 3/4 cups vegetable broth (low-sodium preferred)
• 2 teaspoons smoked paprika
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 to 1/2 teaspoon chipotle powder or cayenne (optional, for heat)
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• Juice of 1 lime, plus extra wedges for serving
• 1/4 cup chopped fresh cilantro (optional but recommended)
• Optional toppings: sliced avocado, shredded cheese, Greek yogurt or sour cream, hot sauce, pickled jalapeños, green onions

Instructions

1. Warm the pan: Heat olive oil in a large, deep skillet over medium heat.
2. Sauté aromatics: Add the onion and bell pepper. Cook, stirring occasionally, until softened and lightly golden, about 5–6 minutes.

   Add garlic and cook 30 seconds until fragrant.

3. Toast the quinoa: Stir in the rinsed quinoa and let it toast for 1 minute. This boosts flavor and helps keep the grains fluffy.
4. Season well: Add smoked paprika, chili powder, cumin, oregano, chipotle or cayenne (if using), salt, and pepper. Stir to coat everything evenly.
5. Add liquids and veggies: Pour in the diced tomatoes with their juices and the vegetable broth.

   Stir in the black beans and corn.

6. Simmer: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until the quinoa is tender and most of the liquid is absorbed.
7. Rest and finish: Turn off heat and let the skillet sit, covered, for 5 minutes. Uncover, fluff with a fork, and stir in lime juice and cilantro.
8. Taste and adjust: Add more salt, lime, or heat as needed.

   If you like it saucier, splash in a little extra broth or a drizzle of olive oil.

9. Serve: Spoon into bowls and add your favorite toppings. Enjoy hot.

How to Store

• Refrigerator: Store in an airtight container for up to 4 days. Let it cool before sealing to prevent condensation.
• Freezer: Freeze in meal-prep portions for up to 2 months.

  Thaw overnight in the fridge.

• Reheating: Warm on the stovetop over low heat with a splash of broth or water, or microwave in 60–90 second bursts, stirring between intervals.
• Make-ahead tip: Chop the onion and pepper and measure your spices in advance for a faster weeknight cook.

Why This is Good for You

• Plant-powered protein: Black beans and quinoa team up for a complete protein, keeping you satisfied longer.
• High in fiber: Beans, quinoa, and veggies support digestion and steady energy.
• Nutrient-dense: You get iron, magnesium, potassium, and antioxidants from the legumes, grains, and colorful vegetables.
• Lower in saturated fat: Uses olive oil and plant-based ingredients, with optional dairy on top if you prefer.
• Gluten-free friendly: Naturally gluten-free when all ingredients are verified as such.

What Not to Do

• Don’t skip rinsing the quinoa: Rinsing removes bitterness from the natural saponins and keeps the flavor clean.
• Don’t crank the heat: A hard boil can overcook the quinoa outside while leaving the center firm. Gentle simmer is key.
• Don’t under-season: This dish relies on the spice blend and lime. Taste and adjust at the end.
• Don’t stir constantly while simmering: Let the quinoa cook undisturbed so it absorbs liquid evenly.
• Don’t skip the rest: The 5-minute rest after cooking helps the grains set and turn fluffy.

Alternatives

• Beans: Swap black beans for pinto, kidney, or a mix.

  Chickpeas work too, though the texture is firmer.

• Grain: Use brown rice for a different chew. Increase liquid to about 2 1/4 cups and extend cook time to 35–40 minutes. Keep covered and check for doneness.
• Veggies: Add zucchini, spinach, kale, or diced sweet potato.

  For sweet potato, sauté it with the onion and pepper to soften before adding liquids.

• Heat level: Use chipotle in adobo for a deeper smoky kick. Start with 1 teaspoon minced and add more to taste.
• Protein boost: Add cooked shredded chicken or turkey at the end, or top with a fried egg.
• Vegan toppings: Try avocado, pickled red onions, dairy-free cheese, and a cashew-lime crema.
• Cheesy bake: Sprinkle shredded cheddar or Monterey Jack on top and broil for 2–3 minutes until melted and bubbly.

FAQ

Can I make this in an Instant Pot?

Yes. Use Sauté for the onion, pepper, and spices.

Stir in rinsed quinoa, beans, corn, tomatoes, and 1 1/2 cups broth. Seal and cook on High Pressure for 1 minute, then natural release for 10 minutes and quick release the rest. Stir in lime and cilantro.

What if my quinoa is still crunchy?

It needs a little more time and moisture.

Add 1/4 cup broth, cover, and simmer 3–5 more minutes. Let it rest off heat for another 5 minutes before fluffing.

How can I make it less spicy?

Skip the chipotle or cayenne and use mild chili powder. Balance with extra lime and a dollop of yogurt or sour cream when serving.

Is this good for meal prep?

Absolutely.

Portion into containers with lime wedges on the side. Add fresh toppings just before eating for the best texture.

Can I use pre-cooked quinoa?

Yes. Reduce broth to about 1/2 cup and simmer the sauce for 8–10 minutes to thicken.

Stir in 3 cups cooked quinoa and beans, heat through, and finish with lime and cilantro.

What if I don’t have smoked paprika?

Use regular paprika plus a small pinch of chipotle powder, or a splash of liquid smoke. Start light and adjust to taste.

How do I make it kid-friendly?

Keep the spices mild, add a little cheese on top, and serve with tortilla chips for scooping. You can also stir in a spoonful of tomato sauce to soften the flavor.

Final Thoughts

A smoky black bean and quinoa skillet is the kind of recipe that works on busy nights and still feels special.

It’s sturdy, flexible, and built on pantry staples, so you can tweak it without stress. Keep the spices balanced, finish with fresh lime, and don’t forget your favorite toppings. With a single pan and about half an hour, you’ll have a cozy, colorful meal that tastes even better the next day.