One Pot Vegan Mexican Freekeh
In one pot and under an hour, cook up a delicious vegan dinner with the superfood freekeh, beans, tomatoes, corn and Mexican spices.
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 Facts
Serving 2servingCalories 440kcal (22%)Carbohydrates 64g (21%)Protein 17g (34%)Fat 16g (25%)Saturated Fat 2g (10%)Sodium 1663mg (69%)Potassium 872mg (25%)Fiber 16g (64%)Sugar 10g (11%)Vitamin A 1475mg (30%)Vitamin C 46.7mg (57%)Calcium 107mg (11%)Iron 4.2mg (23%)
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