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Quinoa and Black Bean 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 all the water is absorbed. Fluff with a fork and set aside.
- In a large skillet, heat a drizzle 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 3-4 minutes until heated through. Season with salt and pepper to taste.
- To assemble the burrito bowls, divide the cooked quinoa among 4 bowls. Top with the black bean and vegetable mixture. Add sliced avocado, chopped cilantro, a squeeze of lime juice, salsa, and shredded cheddar cheese.
- Serve with a dollop of sour cream on top and enjoy!
The Quinoa and Black Bean Burrito Bowl has a rich history rooted in the fusion of Latin American and Southwestern cuisines. This wholesome and flavorful dish gained popularity in the health-conscious food scene due to its high protein and fiber content. Chefs in regions like Mexico and the American Southwest have put their own spin on this dish, incorporating fresh ingredients like avocado, cilantro, and lime to enhance the flavors. Today, the best versions of this dish can be found in vibrant, local Mexican eateries and health-focused cafes. The key to a perfect Quinoa and Black Bean Burrito Bowl lies in perfectly cooked quinoa, well-seasoned black beans, and a zesty lime dressing.
35 min
4
380 calories
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