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Black Bean and Quinoa Burrito Bowl
Created by: Howcan Team
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup salsa
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
Instructions
- In a medium saucepan, combine 1 cup of quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the water is absorbed.
- In a large skillet, heat a tablespoon of oil over medium heat. Add the diced red bell pepper and red onion, and cook for 5 minutes until softened.
- Add the black beans, corn, cumin, and chili powder to the skillet. Cook for an additional 5 minutes, stirring occasionally.
- Fluff the cooked quinoa with a fork and divide it among 4 serving bowls.
- Top the quinoa with the black bean and vegetable mixture.
- Add sliced avocado, chopped cilantro, and a squeeze of lime juice to each bowl.
- Drizzle with salsa, sprinkle with shredded cheddar cheese, and add a dollop of sour cream on top.
- Season with salt and pepper to taste.
- Serve and enjoy!
The Black Bean and Quinoa Burrito Bowl has a rich history rooted in the fusion of Mexican and South American cuisines. This wholesome dish gained popularity in the health-conscious food scene due to its high protein and fiber content. Renowned chefs like Rick Bayless and Bobby Flay have put their own spin on this dish, incorporating fresh ingredients and bold flavors. Today, the best versions of this dish can be found in vibrant, farm-to-table restaurants across California and the Southwest. The key to a perfect Black Bean and Quinoa Burrito Bowl lies in the seasoning of the black beans, the fluffy texture of the quinoa, and the vibrant array of toppings like avocado, salsa, and lime. For a unique twist, some chefs also add grilled corn or a zesty cilantro-lime dressing.
40 min
4
400 calories
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