Tex Mex Black Bean And Quinoa Bowls Recipe

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Tex Mex Black Bean and Quinoa Bowls

C G

By
@Celestina9000

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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Serves:

4

Prep:

20 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

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
1
bay leaf (fresh if possible)
1 1/2 c
water
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

1
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.
2
Combine the cabbage with the cilantro, rice vinegar and olive oil.
3
Stir together the beans, chili powder and oregano. Season with salt and pepper, to taste.
4
TO SERVE: Arrange mixed greens/lettuce in a bowl. Top with a serving of beans then the quinoa.
5
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