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Tex-Mex Black Bean & Quinoa Bowl

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Servings: 4
  • Course: Main Dish

Skip the tortillas and layer your taco fillings onto protein-rich quinoa in this healthy vegetarian bowl dinner recipe. Top with a dollop of yogurt or sour cream and a splash of your favorite hot sauce.

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Ingredients

  • 1 1/2 cups water
  • 1 cup quinoa
  • 1 teaspoon ground cumin
  • 2 tablespoons extra-virgin olive oil plus 2 teaspoons, divided
  • 2 tablespoons rice vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 4 1/2 cups very thinly sliced cabbage (about 1/4 medium head)
  • 1/2 cup finely chopped red onion
  • 1 medium poblano pepper, chopped
  • 1 15-ounce can black beans, rinsed
  • 2 teaspoons chili powder
  • 1 cup shredded sharp Cheddar cheese
  • 1/2 cup salsa
  • Reynolds KITCHENS™ Quick Cut™ Plastic Wrap

Directions

Step 1

Bring water and quinoa to a boil in a medium saucepan. Reduce heat, cover and simmer until the water is absorbed, about 15 minutes. Fluff with a fork and stir in cumin. Partially cover and set aside.

Step 2

Meanwhile, whisk 2 tablespoons oil, vinegar, salt and pepper in a large bowl. Add cabbage and onion; toss to coat.

Step 3

Heat the remaining 2 teaspoons oil in a medium skillet over medium heat. Add poblano and cook, stirring, until softened, 2 to 3 minutes. Stir in beans and chili powder; cook, stirring, until heated through, about 2 minutes more. Remove from heat.

Step 4

To serve, layer in each bowl: ¾ cup quinoa, ½ cup bean mixture and ¼ cup cheese. Top each portion with ¾ cup cabbage salad and 2 tablespoons salsa. This meal keeps well for the next day; simply cover any leftovers with Reynolds KITCHENS™ Quick Cut™ Plastic Wrap and enjoy for lunch the next day.

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