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Spicy Mexican Black Bean Stew with Chorizo over Quinoa
Created by: Howcan Team
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- 8 oz chorizo sausage, casings removed
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken or vegetable broth
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced (for garnish)
- Lime wedges (for serving)
Instructions
- Rinse the quinoa under cold water using a fine-mesh strainer. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is fluffy and the water is absorbed. Fluff with a fork and set aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, red bell pepper, and jalapeno pepper. Cook, stirring occasionally, for 5 minutes, or until the vegetables are softened.
- Add the chorizo sausage to the pot, breaking it up with a spoon, and cook for 5-7 minutes, or until browned and cooked through.
- Stir in the ground cumin, chili powder, and smoked paprika, and cook for 1 minute, or until fragrant.
- Add the black beans, diced tomatoes, and chicken or vegetable broth to the pot. Bring the stew to a simmer, then reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally, to allow the flavors to meld together.
- Season the stew with salt and pepper to taste. Stir in the chopped cilantro.
- To serve, spoon the cooked quinoa into bowls and ladle the spicy Mexican black bean stew over the quinoa. Garnish with sliced avocado and serve with lime wedges on the side.
- Enjoy your Spicy Mexican Black Bean Stew with Chorizo over Quinoa!
The Spicy Mexican Black Bean Stew with Chorizo over Quinoa is a flavorful and hearty dish that has its roots in the traditional cuisine of Mexico. This dish combines the rich and smoky flavors of chorizo with the earthy and satisfying taste of black beans, all served over a bed of fluffy quinoa. The dish has gained popularity in recent years for its delicious and nutritious qualities, making it a favorite among health-conscious foodies. This dish has been a staple in Mexican cuisine for generations, with each region adding its own unique twist to the recipe. Chefs in Mexico have been perfecting this dish for years, using a variety of spices and cooking techniques to create a truly unforgettable flavor experience. The best versions of this dish can be found in authentic Mexican restaurants, where skilled chefs take pride in using fresh, high-quality ingredients to bring out the best flavors. The key to making the perfect Spicy Mexican Black Bean Stew with Chorizo over Quinoa lies in the quality of the ingredients. The spicy and smoky flavor of the chorizo, combined with the creamy texture of the black beans, creates a harmonious balance that is essential to the dish. Additionally, the quinoa serves as a nutritious and satisfying base for the stew, adding a light and fluffy texture that complements the bold flavors of the dish. While the traditional recipe for this dish remains popular, there are also alternative methods for making it, such as using different types of beans or adding extra spices for an extra kick. Some chefs also experiment with adding different vegetables or toppings to create their own unique take on the classic dish. Whether enjoyed in a bustling Mexican market or a cozy restaurant, the Spicy Mexican Black Bean Stew with Chorizo over Quinoa is a dish that continues to captivate food lovers with its bold flavors and comforting appeal.
45 min
4
400 calories
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