With a Mexican twist, this delicious vegetarian dish will become your family's favorite! ❤ COOKTORIA.COM


Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 542kcal
Author: Tania Sheff
Delicious and healthy, this Vegetarian Mexican Style Quinoa is filled with bell peppers, beans, corn and topped with cheese and avocado. 
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  • 2 tbsp butter
  • 1/5 cup chopped bell pepper (multicolored)
  • 1 cup canned corn kernels
  • 1 cup cooked black beans
  • 2 cups cooked quinoa
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1 tsp dried oregano
  • salt to taste
  • 1/2 cup mild Elchilada sauce
  • 1 cup shredded Mexican cheese blend
  • to serve chopped avocado and fresh cilantro (optional)


  • Heat butter in a large skillet over medium-high heat. Saute bell pepper for about 3-4 minutes.
  • Reduce the heat to medium and add corn, beans and quinoa to the peppers. Cook , stirring occasionally for a few minutes, and then add the spices, salt and Enchilada sauce. Stir again and taste for the seasonings. Keep cooking for another 5 minutes.
  • Sprinkle the cheese on top of the quinoa and cover the skillet with tight lid. Reduce heat to low and wait for about 2 minutes to allow the cheese to melt.
  • Serve it with chopped avocado and fresh cilantro leaves on top.




Calories: 542kcal | Carbohydrates: 59g | Protein: 30g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 58mg | Sodium: 945mg | Potassium: 687mg | Fiber: 9g | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 38mg | Calcium: 50mg | Iron: 5.9mg