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Black Bean and Quinoa Burrito Bowls!


Hello fellow foodies!


Today, I'm excited to share with you my recipe for Black Bean and Quinoa Burrito Bowls. This vegan and gluten-free dish is packed with protein, fiber, and flavor, making it the perfect meal for any day of the week.






To start, you'll need to gather your ingredients:


· 1 cup quinoa

· 1 can black beans, drained and rinsed

· 1 cup diced tomatoes

· 1 cup corn kernels (fresh or frozen)

· 1 cup diced bell peppers (any color will do)

· 1/2 cup diced red onion

· 1/2 cup chopped cilantro

· 1 avocado, diced

· Juice of 1 lime

· 1 tsp cumin

· 1 tsp chili powder

· Salt and pepper to taste


Now, let's get cooking!


· Rinse your quinoa in a fine mesh strainer and add it to a medium saucepan with 2 cups of water. Bring the water to a boil, then reduce the heat to low, cover the pan, and simmer for about 15-20 minutes, or until the quinoa is tender and the water is absorbed.

· In a separate pan, heat a tablespoon of oil over medium heat. Add the diced bell peppers and red onion and cook for about 5 minutes, until they start to soften.

· Add the black beans, corn, diced tomatoes, cumin, and chili powder to the pan with the peppers and onions. Cook for an additional 5-10 minutes, until the vegetables are tender, and the flavors have melded together.

· Once the quinoa and black bean mixture are both cooked, it's time to assemble your burrito bowls. Divide the quinoa and black bean mixture evenly among bowls, and top with diced avocado, chopped cilantro, and a squeeze of lime juice.

· If you're feeling extra fancy, you can also add some vegan shredded cheese, vegan sour cream, or hot sauce to your burrito bowl.



Mistakes to avoid:


· Make sure to rinse your quinoa before cooking it. This removes the bitter outer coating, called saponin, and results in a much more pleasant-tasting dish.

· Don't overcook your quinoa or it will become mushy. Keep an eye on it and test it regularly to make sure it's cooked to your liking.

· Don't skimp on the spices! The cumin and chili powder add a lot of flavors to this dish, so don't be afraid to use a generous amount.


Variations:

· If you're not a fan of quinoa, you can substitute it with rice, couscous, or any other grain of your choice.

· Not a fan of black beans? No problem! You can use kidney beans, chickpeas, or lentils instead.

· Don't have any bell peppers or red onion on hand? No problem! You can use any vegetables you have on hand, such as zucchini, squash, or carrots.



Substitutions:


· If you're allergic to avocado, you can omit it or use a different type of creamy topping, such as guacamole or hummus.

· Don't have any cilantro on hand? You can use parsley, basil, or even mint instead.

· If you're not a fan of lime juice, you can use lemon juice or even a small amount of white vinegar instead.


In conclusion, I hope you've enjoyed learning about my recipe for Black Bean and Quinoa Burrito Bowls. This vegan and gluten-free dish is filled with protein, fiber, and flavor, making it the perfect meal for any day of the week. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is easy to follow and customize to your liking. With a few simple ingredients and a bit of creativity, you can whip up a delicious and healthy burrito bowl that's sure to impress your friends and family.


So don't be afraid to give this recipe a try, and don't be afraid to experiment with different variations and substitutions. The best part about cooking is that there are no hard and fast rules – just have fun, be creative, and enjoy the process. And above all, remember to always taste as you go, and adjust the seasonings to your personal preference.

Happy cooking!

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