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Mexicali Quinoa Kale & Black Bean Recipe

Easy Spicy Vegan Quinoa, Black Beans & Kale Stovetop Casserole

Mexicali Quinoa Kale & Black Beans

Mildly spicy Mexicali Quinoa Kale & Black Beans starts off as a stir fry, then morphs into a stove top casserole.

With cooked quinoa and black beans on hand, this recipe makes a quick and satisfying supper, and an excellent take along lunch the next day (if there's any left!).

For a spicier dish, use a HOT chili pepper, or a whole jalapeno pepper, and|or add a pinch of cayenne or chipotle powder to the spices.

Total Prep & Cook Time: 30 min

Yield: 4 Large Servings

Nutrition Data, 328g Serving: 349 cal, 16 g protein, 8 g total fat, 6 g saturated fat, 49 g carb , 15 g fiber, 234 mg sodium, 5 g sugars, low Cholesterol, good source Vitamin A, C, K, Folate, Iron, Manganese. Estimated glycemic load 20

Ingredients:

  • 1 Tbsp olive oil
  • 1/2 cup chopped onion (1/4 large onion)
  • 2 cloves minced garlic
  • 1 Tbsp jalapeno pepper, minced
  • 1/2 red pepper, seeded & diced
  • 1 rib celery, diced
  • 1 medium carrot, halfed lengthwise, then sliced thin
  • 2 cups kale, stripped from stems and chopped in bite sized pieces
  • 1/2 tsp gr. cumin
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  • 1/2 tsp smoked paprika
  • 1 tsp gr. coriander
  • 1/2 tsp dried oregano leaf
  • 1 tsp dried basil leaf
  • 1 Tbsp fresh lime juice
  • 3 cups cooked quinoa (1 cup uncooked)
  • 1 1/2 cups cooked black beans (15 oz can, drained and rinsed)
  • 1/4 tsp salt or to taste
  • Fresh ground black pepper to taste
  • Toppings:
  • 1 avocado, cubed
  • 1/4 cup chopped cilantro
  • Vegan sour cream or plain yogurt
  • Lime or lemon wedges
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Directions:

  1. Prep veggies
  2. Chop the cilantro and avocado and set aside
  3. Heat the oil on medium low in a large saute pan or dutch oven
  4. Add onion and celery, stir fry until soft
  5. Add the garlic, jalapeno, red pepper and carrot. Stir fry until tender crisp
  6. Add the kale and stir until wilted and bright green
  7. Add the herbs and spices, salt and pepper to taste. Stir fry 1 minute
  8. Stir in the lime juice, then the black beans and quinoa
  9. Cover and simmer on the stove top for 5 minutes or until heated through
  10. Serve topped with yogurt or sour cream, avocado chunks, a sprinkle of cilantro and squirt of lime or lemon
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Recipe Tips:

Make this recipe faster by heating the quinoa and black beans in a separate pot while you stir fry the veggies. Then just stir them into the veggies and serve.

If you cook your own quinoa and black beans, make extra to freeze or fridge in the amounts needed for your favorite meals.

I know quinoa has gotten expensive. Sadly! For a low budget but delicious meal, substitute millet, buckwheat or brown rice for quinoa, cook your own black beans, and make your own yogurt or sour cream.

More Mexican Inspired Recipes:

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