Home » Method » One Pot Vegan Mexican Freekeh
by Whitney Bond
February 9, 2020
Jump to Recipe
4.25 stars (4 ratings)
This post may contain affiliate links.
In one pot, cook up a delicious vegan dinner with the superfood freekeh, beans, tomatoes, corn and Mexican spices.
We all love an easy one pot dish.
What’s even better than an easy one pot dish? A healthy AND easy one pot dish, packed with the hottest new superfood, Freekeh!
Freekeh has many benefits, it’s high in protein and fiber, it’s versatile and it cooks in only 10 minutes, making it an easy go-to for breakfast, lunch or dinner in a hurry!
For this recipe, I mixed the organic ancient grain with beans, tomatoes, corn and Mexican spices for a flavorful meal that is super easy to prepare!
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
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 (15 oz) can kidney beans
- 1 tsp kosher salt
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- 3 cups vegetable broth
- ¼ cup finely chopped cilantro
- 1 avocado (diced)
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.
Pourthe vegetable broth over the top.
Stir to combine, and bring to a boil.
Reduce the heat to low and simmer covered for 45minutes, or untilall of the liquid has been absorbed.
Remove from the heat and top with the fresh cilantro and avocado.
For more delicious one pot recipes, check out these 5 favorites!
- One Pot Italian Sausage Shells & Cheese
- One Pot Cajun Pasta with Sausage & Peppers
- Easy One Pot Turkey Taco Soup
- One Pot German Meatballs & Potatoes
- One Pot Greek Pasta
4.25 stars (4 ratings)
Rate this Recipe
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.
Servings: 4 people
Prep Time: 10 minutes mins
Cook Time: 45 minutes mins
Total Time: 55 minutes mins
Author: Whitney Bond
Course: Main Course, Side Dish
Cuisine: Mexican
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 2gCalories 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%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
originally published December 2, 2014 — last updated February 9, 2020 14 Comments
Posted in: Appetizers, Cinco De Mayo Recipes, Dairy Free Recipes, Dinner, Egg Free Recipes, Method, Mexican Recipes, One Pot Dish, Quick and Easy Recipes, Recipes, Recipes Under 500 Calories, Side Dish, Vegan Recipes, Vegetarian Recipes
About Whitney Bond
I’m a sports-loving, coffee-drinking, food blogger, the host of “29 Minute Meals”, a contributing writer for TODAY Food, cookbook author and on-camera food and lifestyle expert! Here you’ll find most recipes are made in 29 minutes or less, in one pot, or in a crock pot!
More About Whitney »
Make Dinner Easy!
Receive new recipes in your inbox every week!
Leave a Reply
-
I doubled the recipe as I have growing teens, and after 1 hour and 15 mins I still have a large amount of liquid. Any suggestions? I’ve now taken the lid off and increased the heat to see if that helps.
-
whitneybond — Reply
Hi Brooke, I’m sorry that happened. You could use a slotted spoon to remove the freekeh from the pot and separate it from the liquid if liquid still remains in the pot.
-
-
This is SO good Whitney but when I printed it I wasted a page of paper and ink because I could not figure out how to shrink the picture, any tips? There are so many recipes I would like to print but with the cost of printer ink from HP it is prohibitive for those of us on a budget. I love your Youtube!
-
This was an amazing recipe. I could not find freekeh anywhere including Whole Food or Trader Joe’s so I used TJ’s Harvest Grain blend which was great but I think it would be better with freekeh. This will be a regular dish in my house. Thanks for sharing!
-
whitneybond — Reply
Thanks so much Kurt! Hopefully you’ll be able to find Freekeh at the grocery store before the next time! I just pick it up in the rice section at Vons or Ralphs in California.
-
-
-
whitneybond — Reply
Hi Patty, you will not drain the tomatoes, but you will want to drain the beans before adding them. Enjoy!
-
-
-
Whitney Bond — Reply
Hi Kaitlyn, it’s 1 cup uncooked freekeh. Enjoy 🙂
-
-
Brittney — Reply
This recipe has all of my favorite ingredients! I’ve never tried freekeh before – I usually use quinoa – but I’ve heard great things, so I’ll have to give it a try! 🙂
xo, Brittney
