One-Pan Mexican Quinoa Skillet

One Pan. One Serve. One Glorious Tex-Mex Fiesta.

This right here is comfort food disguised as a healthy meal. It’s warm, cheesy, spicy (but not in a sweat-inducing way), and stuffed with good-for-you things like black beans, corn, and a cheeky amount of fibre-rich quinoa. Plus, it all comes together in one humble skillet. No blender. No baking tray. No drama.

The One-Pan Mexican Quinoa Skillet is your new solo weeknight hero. Vegetarian? Yep. High in plant-based protein? You bet. Satisfying enough to crush late-night snack cravings before they happen? Absolutely.

This is what happens when your craving for Mexican takeout meets your responsible adult energy… and your frying pan.

🥄 Why You’ll Love It

One pan = no dishes and no regrets
Balanced and filling without weighing you down
Uses pantry and freezer staples—no scavenger hunt required
Naturally vegetarian and meal-prep-friendly
Just spicy enough to feel alive

💪 Hero Nutrients

Nutrient	Benefit
Quinoa	Complete plant protein with fibre and magnesium
Black Beans	Gut-friendly fibre + iron and folate
Capsicum & Corn	Antioxidants + a little natural sweetness
Cheese	Calcium and good vibes, obviously

🔢 Nutrition Per Serve (approx.)

Calories: 470 kcal
Protein: 19g
Fibre: 12g
Carbs: 42g
Fat: 20g

Basically: tasty fuel that keeps you full, focused, and happy.

🛒 Ingredients (For One Generous Serve)

1 tsp olive oil
¼ small red onion, diced
1 garlic clove, minced
½ red capsicum, diced
¼ cup tinned black beans, drained and rinsed
¼ cup frozen corn
¼ cup uncooked quinoa, rinsed
½ cup vegetable stock (or water + ¼ stock cube)
¼ tsp ground cumin
¼ tsp smoked paprika
Salt and pepper, to taste
2 tbsp grated tasty cheese (or vegan cheese)

Optional Extras:

Fresh coriander, chopped
Dollop of Greek yoghurt or plant-based yoghurt
Squeeze of lime
Hot sauce or chilli flakes
Sliced avocado or pickled jalapeños (because you’re worth it)

🧑‍🍳 Instructions

Sauté the veg
Heat olive oil in a small non-stick skillet over medium heat. Add onion, garlic, and capsicum. Sauté for 3–4 minutes until softened and fragrant.
Add the good stuff
Stir in black beans, corn, quinoa, stock, cumin, paprika, salt and pepper. Bring to a gentle simmer, give it a good stir, and then reduce heat to low.
Simmer to perfection
Cover with a lid (or a plate—no judgment) and simmer for 15 minutes, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed. Add a splash more water if it dries out early.
Cheese it up
Sprinkle cheese over the top and cover for 1–2 more minutes until it melts into gooey glory. Or if you’re a golden cheese fan, pop the skillet under the grill for 2–3 minutes.
Garnish and devour
Top with your fave extras: a dollop of yoghurt, a scatter of coriander, a squeeze of lime, and a few chilli flakes if you’re feeling bold.

💡 Plan4One Tips & Swaps

Make it vegan: Skip the cheese or use a plant-based version.
Out of quinoa? Couscous or brown rice work in a pinch—adjust cooking time accordingly.
Leftover-friendly? Heck yes. This reheats like a dream and tastes even better the next day.
Add extras: Diced zucchini, spinach, or cherry tomatoes all play nicely here.

🔁 Storage & Reheating

Fridge: Store in an airtight container for up to 3 days.
Reheat: Microwave or gently reheat in a pan with a splash of water.
Freezer? Yes, this freezes beautifully. Just leave out the cheese and add it fresh when reheating.

🌱 Meal Prep Mood

Batch-cook the quinoa and bean base and portion it out. Each night you can remix with different toppings—avocado, corn chips, poached egg, yoghurt, hot sauce… You’re basically running a solo food truck now.

💬 Let’s Talk Skillets

Have you given this one a go? Got a spicy topping combo to share or a protein add-in that changed your life? Pop it in the comments or tag @Plan4One—we want to see that pan of glory.