Past Recipes
Mexican Quinoa, Black Bean, and Corn Stew

Mexican Quinoa, Black Bean, and Corn Stew with Avocado and Queso Fresco

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After rave reviews poured in for our Moroccan chickpea and quinoa stew, Chef Andrea wanted to switch up the warm, comforting dish with Mexican flavors. She succeeded and then some, with this hearty combination of quinoa, black beans, and corn flavored with tomato, poblano, and green chile. Diced avocado, fragrant cilantro, and creamy queso fresco round out this slurp-worthy dinner.
  • Stovetop Only
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 630
  • Protein 23g
  • Total Carb 82g
  • Total Fat 27g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • avocado
    • 1
    • avocado
  • garlic powder
    • 1/8 teaspoon
    • garlic powder
  • queso fresco
    • 1/4 cup
    • queso fresco
  • yellow onion
    • 1
    • yellow onion
  • poblano chile
    • 1
    • poblano chile
  • tomatoes
    • 2
    • tomatoes
  • sweet paprika
    • 1/4 teaspoon
    • sweet paprika
  • diced green chiles
    • 2 tablespoons
    • diced green chiles
  • ancho chile powder
    • 1/8 teaspoon
    • ancho chile powder
  • black beans
    • 1 cup
    • black beans
  • dried Mexican oregano
    • 1/8 teaspoon
    • dried Mexican oregano
  • cilantro
    • 1/8 ounce
    • cilantro
  • red bell pepper
    • 1
    • red bell pepper
  • quinoa
    • 2/3 cup
    • quinoa
  • ground cumin
    • 1/4 teaspoon
    • ground cumin
  • corn
    • 1/2 cup
    • corn

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium high-sided pan

Cooking Steps

  1. Cook Quinoa

    Cook Quinoa

    In a small pot, combine quinoa, 1⅓ cups water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover, and simmer until water is evaporated and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered, for 10 minutes. Then, fluff quinoa with a fork, and set aside with lid slightly ajar for steam to escape.

  2. Prepare Ingredients

    Prepare Ingredients

    While quinoa cooks, rinse black beans. Rinse all produce. Halve bell pepper lengthwise, discarding seeds and stem, and cut into ½-inch dice. Cut tomatoes into ½-inch dice. Roughly chop cilantro leaves, discarding stems. Peel onion and cut into small dice. Halve poblano lengthwise. Using a knife tip, discard seeds and stem, then cut into ½-inch dice.

  3. Sauté Onions

    Sauté Onions

    Heat 1 tablespoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add spice mix and onion and sauté, stirring, until onions are soft and translucent, about 3 minutes. Then, season with ¼ teaspoon salt and black pepper as desired.

  4. Sauté Vegetables

    Sauté Vegetables

    Add bell pepper and poblano to pan with onions, still over medium-high heat. Sauté, stirring, until peppers begin to soften, about 3 minutes. Then, add diced green chiles and tomatoes and cook to warm through, about 2 minutes more. Season with ¼ teaspoon salt and black pepper as desired.

  5. Simmer Stew

    Simmer Stew

    Add ½ cup water to pan with vegetables. Bring to a boil over high heat, then reduce heat to medium and simmer until flavors have melded, 8-10 minutes. (P.S. This is a great time to set the table, or pour yourself a glass of something refreshing.) Once stew has simmered, stir in corn and black beans to warm through, about 2 minutes more. Remove pan from heat, and taste and add more salt and black pepper as needed.

  6. Plate Mexican Quinoa Stew

    Plate Mexican Quinoa Stew

    Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Cut into small dice. Divide quinoa between serving bowls and spoon over stew. Garnish with queso fresco, cilantro, and diced avocado, and dig in!

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