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One Pot Vegan Mexican Freekeh
Print Recipe
In one pot and under an hour, cook up a delicious vegan dinner with the superfood freekeh, beans, tomatoes, corn and Mexican spices.
Course
Main Course, Side Dish
Cuisine
Mexican
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Servings
4
people
Calories
440
Author
Whitney Bond
Ingredients
2
tbsp
olive oil
½
cup
onion
diced
½
cup
red bell pepper
diced
4
garlic cloves
minced
1
jalapeno
diced
1
cup
freekeh
1
cup
corn kernels
14.5
oz
can diced tomatoes with green chilies
15
oz
can kidney beans
drained & rinsed
1
tsp
kosher salt
1
tsp
cumin
1
tsp
chili powder
1
tsp
dried oregano
3
cups
vegetable broth
¼
cup
cilantro
finely chopped
1
avocado
diced
Instructions
Heat the olive oil in a large pot over medium heat.
When the oil is hot, add the onion, bell pepper, garlic and jalapeno, saute for 3-4 minutes.
Add the freekeh, corn, tomatoes, kidney beans, kosher salt, cumin, chili powder & oregano.
Pour the vegetable broth over the top.
Stir to combine, and bring to a boil.
Reduce the heat to low and simmer covered for 45 minutes, or until all of the liquid has been absorbed.
Remove from the heat and top with the fresh cilantro and avocado.
Nutrition
Serving:
2
g
|
Calories:
440
kcal
|
Carbohydrates:
64
g
|
Protein:
17
g
|
Fat:
16
g
|
Saturated Fat:
2
g
|
Sodium:
1663
mg
|
Potassium:
872
mg
|
Fiber:
16
g
|
Sugar:
10
g
|
Vitamin A:
1475
mg
|
Vitamin C:
46.7
mg
|
Calcium:
107
mg
|
Iron:
4.2
mg