Home » Method » One Pot Vegan Mexican Freekeh
by Whitney Bond
February 9, 2020
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4.25 stars (4 ratings)
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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!
- Easy One Pot Turkey Taco Soup
- One Pot Greek Pasta
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4.25 stars (4 ratings)
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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!
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originally published December 2, 2014 — last updated February 9, 2020 14 Comments
Posted in: Appetizers, Cinco De Mayo Recipes, Dairy Free Recipes, Dinner Recipes, Egg Free Recipes, Method, Mexican Recipes, One Pot Dishes, Quick and Easy Recipes, Recipes, Recipes Under 500 Calories, Side Dish Recipes, 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!
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Jan — May 2, 2023 @ 5:06 PM Reply
This recipe is a little spicy but oh so good. I use chicken broth and reduce the amount to 2 cups. Otherwise the dish turns out too soupy.
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Silvia — March 31, 2020 @ 8:24 PM Reply
We really, really enjoyed this. I made it with 1 and a half cups of freekeh and just a little more than 3 cups of water with vegetable bouillon, so I didn’t have the issue of too much liquid. I’ll definitely make it again!
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Brooke Eliza Steinfort — June 13, 2019 @ 1:51 AM 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.
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whitneybond — June 13, 2019 @ 9:33 AM 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.
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Sarah — August 5, 2018 @ 5:22 PM Reply
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!
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Tomas — October 21, 2017 @ 6:20 AM Reply
I followed the ingredients exactly, but after 45 minutes I still have plenty of liquid left in the pot. I’d recommend starting with just two cups of vegetable broth…
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Kurt — April 20, 2017 @ 3:13 PM Reply
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!
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whitneybond — April 26, 2017 @ 6:05 PM 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.
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Patty — March 2, 2017 @ 10:51 AM Reply
Should I drain the tomatoes and beans before adding to the onion, pepper, tec
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whitneybond — March 6, 2017 @ 7:34 PM Reply
Hi Patty, you will not drain the tomatoes, but you will want to drain the beans before adding them. Enjoy!
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Jordan Jackson — May 25, 2016 @ 3:30 PM Reply
Absolutely Devine. I loved it.
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Kaitlyn — June 18, 2015 @ 12:25 PM Reply
Hi!–Is it 1 cup cooked or uncooked freekeh?
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Whitney Bond — June 18, 2015 @ 2:47 PM Reply
Hi Kaitlyn, it’s 1 cup uncooked freekeh. Enjoy 🙂
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Brittney — December 3, 2014 @ 3:56 PM 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
