The easy way to write and share your recipes
Join Osomatsu today!

Quinoa and black bean nachos

by adrian
Preparation 10 mins
Cooking 20 mins
Serves 4


  • 1/2 cup of quinoa, rinsed
  • 1 cup water
  • 1 tsp minced garlic (jarred)
  • 1/4 teaspoon ground chili
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 tablespoon tomato paste
  • 1 can (~400g) black beans, drained and rinsed
  • 1 bag of corn chips
  • Grated cheese (for topping)


Add all ingredients except for black beans to a pot and mix together.

Bring the mixture to a gentle boil, then cover the pot and reduce the heat as necessary to maintain a gentle simmer. Cook until the liquid is absorbed, 15 to 20 minutes. If the quinoa isn’t quite cooked add a little bit more water and cook until liquid is absorbed. Repeat as needed.

Remove the pot from the heat and let it rest, still covered, for 5 minutes. Then, uncover and fluff the quinoa with a fork. Gently stir in the black beans. Allow to sit for a few minutes covered to heat up the beans.