Chipotle Quinoa with Corn and Black Beans

A friend from an online mom’s group shared the following recipe a few weeks ago; since I adore quinoa, I quickly added it to my meal plan and prepared it last Wednesday.

Oh. My. Word.

This may be one of my all-time favorite recipes.

Seriously, folks — it’s that good.

I ended up making it just a week bit spicy for the kidlets. . . my crazy preggo tastebuds got in the way of common sense and I kept adding and adding chipotles.  I kinda like things hot these days.

(Hmmm — wonder what that says about the baby’s gender. . . )

Hubby was uber impressed with it and was happy the kidlets couldn’t eat it . . . more for him (and Mommy)!

You could easily make this a meatless meal by serving it with a simple salad.  Since I live with a “meat guy,” I purchased some really nice, thick chicken breasts, and marinated them in a simple mixture of fresh lime juice, cracked black pepper, salt, and cilantro.  Then, like the genius I am, I made the Hubby grill the meat.

Oh, YUM.  It was a great accompaniment to the spicy quinoa . . . and speaking of accompaniments, if you can get fresh mango . . . USE IT as a topping.  The sweetness of this fruit is the perfect compliment to the heat of the chipotles.  I tossed my diced mango with fresh lime juice and chopped cilantro  . . . really, really really, really, really good.

chipotle black bean quinoa


Recipe: Chipotle Quinoa with Corn and Black Beans


  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 2 or more canned chipotle chiles, minced with some of their sauce
  • 1 TB fresh, chopped oregano, or 1 tsp dried
  • ¾ cup dry quinoa
  • salt and pepper
  • 15 oz can black beans, rinsed and drained or about 2 cups of prepared black beans
  • ½ cup frozen corn
  • 1 ½ cup vegetable broth or chicken broth
  • mango- diced (optional)
  • cilantro, chopped (optional)
  • lime wedges, (optional)


  1. Coat large skillet with cooking spray and place over medium heat. Add onion and garlic. Cook, stirring until the onion is soft (about 5 minutes).
  2. Add chipotles and oregano and continue stirring for about one minute.
  3. Turn up the heat to medium-high, add the quinoa, and sprinkle with salt and pepper. Continue to cook, stirring frequently for 3-5 minutes.
  4. Add beans, corn, stock and bring to a boil. Stir, cover and reduce heat to low. Cook, undisturbed for 15 minutes.
  5. Uncover and test quinoa. If the kernels are still crunchy, add a little more liquid and cook for another 5 minutes or so. (you can also judge by sight; when fully cooked, the germ of the grain is exposed while the rest of the grain turns opaque)
  6. Serve warm or at room temperature.
  7. Top with mango, cilantro or lime, if desired.

Quick Notes

*Chipotle chilies are found in the ethnic aisle, next to other canned peppers. They can be HOT!  I used three chipotles and about 3 tsp of the sauce — it was VERY spicy.  I blame my pregnant tastebuds for the extra heat.  Start with one or two and see how the spice level is for you. . . it’s always easy to add more if you need it.

**Quinoa is found by the rice/cous-cous. It has a nice nutty flavor and is packed with protein- which helps make this a filling meal. Brown rice is a nice substitute.




  1. Sara says

    Looks delicious but is it possible to use dried chipotle, I can´t find canned in Sweden. How much would it need? Shall I add some water? Looking forward to making this recipe :)

    • Rachel says

      Hi, Sara — You could probably use dried chipotle (after soaking/reconstituting them first) but it’s also the adobo sauce (that the chipotles) are canned in that adds so much to this dish and the peppers themselves.

      I found a recipe for making them that seems to use pretty common ingredients — this might be an option too (and the recipe indicates that they last a long time so you could use them for multiple recipes over several months).

  2. Stacy says

    Seriously delicious! I added a little too many chipolte peppers but the mango balanced it nicely. I also added some diced avocado some days and it was even better! Thanks so much – this is a keeper!

  3. says

    I am NOT a Quinoa fan. but I know it’s good for me, so I try to use it when I can. This was a tasty side dish I must say; the first one that really uses Quinoa which I actually enjoyed. The beans and corn add a bit of bulk so that I didn’t have that feeling of being deprived. The onions, garlic, and peppers added plenty of flavor, and the Mango was the perfect addition. I used frozen chunked mango (unsweetened) The dish just wouldn’t have been the same without it. Thanks so much for sharing this recipe.

    For those who don’t like hot spicy food, I would advise care when adding the Chipotle peppers. Two was plenty for me.

  4. Mike says

    served it up with some flank steak marinated with chipotles, garlic and honey. It was a perfect compliment.

  5. says

    Can someone please pass me some!! OMGosh girlie – this looks DIVINE! I already have it bookmarked :) We love whole grains, especially quinoa and Kamut Wheat and this is something I just know our kids will gobble up too! We like hot foods too! Thanks!!!

  6. says

    This looks amazing!! I am adding it to our list to try- I keep getting the best ideas from you lol my hubby is going to have to send a card or something!

  7. says

    This sounds really good and I have some quinoa that I really have no idea what to do with, so I think I might try this and see how we like it!