Tex mex quinoa with beans and corn

By granolagina

Ingredients

• 1 Tbs. olive oil
• 11/2 tsp. whole cumin seeds
• 1 cup prepared black bean soup, such as Dr. McDougall’s
• 1 cup mild or medium picante sauce, divided
• 1 cup quinoa, rinsed and drained
• 11/2 cups cooked black beans, or
• 1 15-oz. can black beans, rinsed
• and drained
• 1 cup frozen yellow corn, thawed
• 4 green onions, thinly sliced (1/3 cup)
• 1 –2 Tbs. chopped pickled jalapeño chiles

Preparation

Step 1

1. Heat oil in medium deep-sided skillet or wok over medium heat. Add cumin, and cook 2 minutes, or until fragrant and lightly toasted, stirring often. Add soup, 1/2 cup water, 1/2 cup picante sauce, and quinoa; stir, and bring to a boil over high heat. Reduce heat to medium-low, cover, and cook 10 to 12 minutes, or until most of liquid is absorbed.
2. Stir in beans and corn, and cook, covered, 7 to 10 minutes, or until all liquid is absorbed. (The mixture will still be quite moist.) Remove from heat, and stir in remaining 1/2 cup picante sauce, green onions, and jalapeños. Season with salt and pepper, if desired.

Per 1-cup serving:
Calories 367
Protein 15g
Total Fat 7g
Saturated Fat