Tex Mex Black Bean And Quinoa Bowls Recipe

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Tex Mex Black Bean and Quinoa Bowls



My husband purchased a smoker not too long ago and I have been having loads of fun testing smoked cheese, bacon, etc. in recipes! From Eating Well and with several alterations.

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20 Min


1 Hr


Stove Top


1 Tbsp
olive oil
1 c
quinoa, rinsed and drained (i used tri-colored quinoa for color)
1 tsp
cumin seeds, slightly crushed or cumin powder
bay leaf (fresh if possible)
1 1/2 c
1 c
sliced cabbage (i used a combination of red and green cabbage)
2 Tbsp
fresh cilantro, minced
2 Tbsp
rice vinegar
1 Tbsp
extra virgin olive oil
2 c
cooked black beans, rinsed and drained (i cooked black beans in a crock pot instead of using canned)
1-2 tsp
chili powder (i tested with guajillo chili powder)
1 tsp
dried oregano
salt and pepper to taste
mixed greens, kale, spinach leaves, etc.
*smoked* sharp white cheddar cheese, grated
avocado slices or avocado cream (see below)
lime wedges

Directions Step-By-Step

QUINOA: Heat up 1 tablespoon olive oil on medium hehat l and lightly sautè the quinoa with the cumin powder and bay leaf for about 5 minutes, stirring frequently. Reduce the temperature if necessary to avoid burning. Pour in the water and bring to the boil. Cover and cook 15 minutes.
Combine the cabbage with the cilantro, rice vinegar and olive oil.
Stir together the beans, chili powder and oregano. Season with salt and pepper, to taste.
TO SERVE: Arrange mixed greens/lettuce in a bowl. Top with a serving of beans then the quinoa.
Add some of the marinated cabbage mixture, shredded cheese and the avocado cream. Garnish with lime wedges.

Quick avocado cream: Mash together one peeled avocado, some lime juice (about 1 T.), little bit of sour cream/mayonnaise/cream cheese/plain yogurt. Add pinch of salt. Mash until very creamy.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Southwestern
Dietary Needs: Vegetarian