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Quinoa Black Bean Burrito Bowls Recipe

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4.6 from 134 reviews

These Quinoa Black Bean Burrito Bowls are a vibrant, nutritious fusion of protein-packed quinoa and black beans tossed with fresh herbs and mild spices. They are topped with crisp lettuce and offer a customizable array of toppings like cheese, sour cream, salsa, and avocado, making it a versatile, wholesome meal perfect for lunch or dinner.

Ingredients

Scale

Main Ingredients

  • 1 cup quinoa
  • 1 tablespoon olive oil
  • 1/4 cup onion, minced
  • 1 clove garlic, minced
  • 30 ounces cooked black beans or 2 cans, drained and rinsed
  • 1/4 cup fresh cilantro, chopped
  • 1/4 teaspoon chili powder, mild
  • Pinch cayenne pepper, spicy
  • 1/4 cup fresh lime juice
  • 1 cup shredded lettuce
  • Salt to taste

Optional Topping Ingredients

  • Grated cheddar or jack cheese
  • Sour cream or Greek yogurt
  • Pico de gallo or salsa
  • Diced seeded tomatoes
  • Hot sauce or sriracha
  • Sliced avocado
  • Guacamole
  • Corn

Instructions

  1. Cook the quinoa: Rinse 1 cup of quinoa under cold water to remove any bitterness. In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and set aside.
  2. Sauté aromatics: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced onion and garlic, cooking until the onion is translucent and fragrant, about 3-4 minutes.
  3. Add black beans and spices: Stir in the cooked black beans, 1/4 teaspoon mild chili powder, a pinch of cayenne pepper, and salt to taste. Cook for 5-7 minutes, stirring occasionally, allowing the flavors to meld and the beans to heat through.
  4. Combine quinoa and beans: Transfer the cooked quinoa into the skillet with the black bean mixture. Stir in the chopped cilantro and fresh lime juice. Mix thoroughly to combine all ingredients evenly.
  5. Prepare the bowl: Portion the quinoa and black bean mixture into serving bowls. Top each bowl with shredded lettuce and your choice of optional toppings such as grated cheese, sour cream or Greek yogurt, pico de gallo, diced tomatoes, hot sauce, sliced avocado, guacamole, and corn as desired.
  6. Serve and enjoy: Serve the burrito bowls warm, optionally with additional lime wedges on the side for extra zest.

Notes

  • You can substitute quinoa with an equal amount of rice if preferred; cook according to package instructions.
  • To reduce sodium, rinse canned black beans thoroughly before use.
  • Adjust chili powder and cayenne pepper amounts to suit your spice tolerance.
  • For a vegan option, omit cheese and sour cream or use plant-based alternatives.
  • Leftovers can be refrigerated for up to 3 days and reheated before serving.

Find it online: https://amandafood.com/quinoa-black-bean-burrito-bowls-recipe/