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August 26, 2019

Slow Cooker Mexican Quinoa and Black Beans

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Slow Cooker Mexican Quinoa and Black Beans—flavorful quinoa with salsa, black beans and sliced avocado. An easy meatless meal or an amazing side dish.

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Get the INSTANT POT Mexican quinoa and black beans recipe here

Slow Cooker Mexican Quinoa and Black Beans--flavorful quinoa with salsa, black beans and sliced avocado. An easy meatless meal or an amazing side dish.

Slow Cooker Mexican Quinoa and Black Beans

I am obsessed with my Mexican Rice and Black Beans. I could eat it for breakfast, lunch and dinner all by myself until it’s gone. I decided to keep the recipe pretty much the same but swap out the brown rice with quinoa. It turned out wonderfully! I sliced up some avocado and enjoyed this until it was gone. This is a wonderful light summer recipe that I paired with a fresh fruit salad and a green salad.

I like buying quinoa in the bulk section at Winco. As far as I can tell it’s the cheapest way to buy it as well. I always make sure to rinse my quinoa really well because there is a natural coating on quinoa called saponin. This can make it taste a little bitter or soapy. It can also cause digestive issues. Sometimes boxed quinoa claims that it is pre-rinsed, but I always rinse my quinoa anyhow.

To make this recipe I always use the mild Pace Picante sauce. It’s my favorite. I buy it in the big container at Costco. If you’re not a fan of black beans just use pinto beans in the place of the black beans.

This recipe can easily be doubled. Just double all the ingredients. I like to make this recipe for lunches throughout the week. Skyler love to take the leftovers in his mini crockpot* to school. And Greg will take a little container to work and warm it up in the microwave.

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Slow Cooker Mexican Quinoa and Black Beans--flavorful quinoa with salsa, black beans and sliced avocado. An easy meatless meal or an amazing side dish.

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What Slow Cooker Did You Use?

To make Slow Cooker Mexican Quinoa and Black Beans I used my small 3 quart slow cooker.* I love this little slow cooker because it’s super cute and it’s just the perfect size for side dishes, drinks or small meals. It fits into my sink so I can easily hand wash it and it fits in the bottom or top of my dishwasher so I can easily stick it in there to get clean. I try to use this 3 quart slow cooker any time I can!

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Slow Cooker Mexican Quinoa and Black Beans


  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 minutes
  • Yield: 6 servings 1x
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Description

Flavorful quinoa with salsa, black beans and sliced avocado. An easy meatless meal or an amazing side dish. 


Ingredients

Scale
  • 1 (14 oz) can of black beans, rinsed and drained
  • 3/4 cup uncooked and rinsed quinoa or orzo
  • 1 1/2 cups water
  • 3/4 cup salsa
  • 1 bay leaf
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp garlic
  • Salt and pepper
  • Lime juice
  • Avocado slices

Instructions

  1. Add beans, quinoa (or orzo), water, salsa, bay leaf, cumin, salt and garlic to the slow cooker.
  2. Cover and cook on HIGH for about 2 hours.
  3.  Remove lid and fluff quinoa with a fork.  Remove the bay leaf.
  4.  Add in fresh lime juice to taste and salt and pepper to taste.
  5.  Serve topped with sliced avocado.

Notes

Ideal slow cooker size: 3 quart If you’d like to see a video of this recipe click here.

  • Method: Slow Cooker

Did you make this recipe?

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Slow Cooker Mexican Quinoa and Black Beans--flavorful quinoa with salsa, black beans and sliced avocado. An easy meatless meal or an amazing side dish.

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Recipe for Slow Cooker Mexican Quinoa and Black Beans (vegan slow cooker recipe)


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19 Comments Filed Under: All Recipes, Beans, Healthy, Meatless, Quinoa, Summer, Slow Cooker Tagged With: vegan

Recommendations

Comments

  1. Renee says

    June 10, 2022 at 5:30 pm

    There is also something called Chili Beans that I LOVE more than canned pinto beans or canned black beans. Try it some time, it is really good!

    Reply
    • Karen says

      June 11, 2022 at 3:42 pm

      yes I love those!

      Reply
  2. Helen says

    February 13, 2022 at 8:02 am

    Has this recipe been developed for IP?

    Reply
    • Karen says

      February 14, 2022 at 9:34 am

      Yes! https://www.365daysofcrockpot.com/instant-pot-mexican-quinoa-and-black-beans/

      Reply
  3. Khyati Desai-Seltzer says

    January 8, 2014 at 8:41 pm

    This was soooo delicious! My husband and neighbor, who was over, both raved! I was able to disguise a healthy meal, thank you!!!

    Reply
    • [email protected] says

      January 9, 2014 at 1:44 am

      Yes! I love this one. I was just thinking about it yesterday.

      Reply
  4. Anonymous says

    November 24, 2013 at 7:45 am

    I made this yesterday, it tasted good but it had to much water.

    Reply
  5. [email protected] says

    October 15, 2013 at 4:05 am

    They are canned black beans so they are cooked through. These are not dried beans. Good luck!

    Reply
  6. Anonymous says

    October 12, 2013 at 7:33 pm

    Black beans are canned, so they are basically cooked.

    Reply
  7. Anonymous says

    October 11, 2013 at 1:02 pm

    are the black beans cooked or uncooked when they go into the crock pot?

    Reply
  8. Anonymous says

    October 3, 2013 at 1:37 am

    We've made this several times in the last few weeks, its become a favourite in this house, love the recipe, thanks!!!
    Tara

    Reply
  9. [email protected] says

    September 12, 2013 at 6:03 pm

    Holly, probably about 4 hours!

    Reply
  10. Holly Halbur says

    September 12, 2013 at 5:51 pm

    Hi Karen, if I cooked this on low, how long do you think I would need to cook it for?

    Reply
  11. [email protected] says

    July 23, 2013 at 3:46 am

    MP, so glad it worked out for you. I love salsa verde! I'm going to have to try that for sure!

    Reply
  12. MP says

    July 21, 2013 at 5:01 pm

    This recipe is fantastic! Thank you for sharing. We had it this evening with salsa verde (because thet's what was in the house) and a nutritional yeast "cheese" sauce. DELICIOUS — Soo good I can hardly wait to have leftovers for lunch tomorrow!

    Reply
  13. Deb says

    July 9, 2013 at 11:05 am

    Very good, half the recipe because I used a small slow cooker. I used the left overs in my omelets and will make it again.

    Reply
  14. Kalyn Denny says

    July 4, 2013 at 9:34 am

    Wow, what a winner! I absolutely love the sound of this one.

    Reply
  15. [email protected] says

    July 2, 2013 at 3:28 am

    Marisa,
    That is so awesome! Yes, this can easily be made on the stove and adding chicken can make it a meal. Glad it worked out for you!

    Reply
  16. Marisa Speziale Walden says

    July 2, 2013 at 2:18 am

    Karen – it was so good! I didn't have time to slow cook it, but since quinoa cooks so fast this was a great option for stove-top tonight. I added a little oregano and some frozen corn too and then topped it with some shredded chicken I had in the freezer. This will definitely be in my rotation and I will enjoy the leftovers for lunch this week. Thanks for the recipe inspiration today!

    Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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