I have been making these Mexican quinoa bowls for years. They were something I whipped together as an easy and healthy meal while Kevin and I were both on active duty in the Army and we needed healthy meals to come home too. We also try to eat meatless 3-4 nights a week and finding meals that are filling, vegetarian, and hearty without sacrificing flavor. This recipe couldn’t be easier and uses things that are almost exclusively pantry staples and canned goods. If you want to keep this vegan, then leave off the cheese and sour cream on top. Salsa, sliced avocado, or guacamole are all great topping ideas too!
Kevin also likes these Mexican quinoa bowls rolled into a tortilla like a burrito, and for the kids I add some cheese and make quesadillas for them. For a meal that’s ready in under 30 minutes, healthy, and something the whole family will love, you really can’t go wrong. It’s not overly spicy, but you can certainly add some chopped or sliced jalapenos if you’re looking for more heat.
I know for some people canned beans have been a struggle to find right now, and black beans are very popular, but you can always substitute another type of bean if you want or need to. I think chili beans or pinto beans would both work well, and even small kidney beans would give a different (but still delicious!) flavor. This is a dish that we make at least a few times a month, so I hope this recipe becomes a staple in your kitchen too!
- ¾ cup dry quinoa (or 1½ cups cooked quinoa)
- 1 can corn, drained
- 1 can black beans, rinsed and drained
- 1 can diced tomatoes
- ¼ cup chopped cilantro + more for topping
- 1 tbsp. cumin
- 1-2 tsp. salt
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1 tsp. chili powder
- 1 tsp. smoked paprika
- Juice of 1 lime
- Optional toppings: guacamole, avocado, salsa, shredded cheese, sour cream, more cilantro, extra lime juice
- Place quinoa in a medium saucepan and add 1½ cups of water. Bring to a boil then reduce to a simmer and cook until water is gone. Place lid on saucepan and let sit for 5-10 minutes. You can also skip this step and use cooked quinoa if you already have it.
- Transfer quinoa to a large bowl. Stir in corn, black beans, tomatoes, cilantro, cumin, salt, garlic powder, onion powder, chili powder, smoked paprika, and lime juice.
- Serve immediately with desired toppings! If you'd like, you can also make this into a casserole. Spread in a baking dish and top with cheese and bake at 350 for about 20-25 minutes until cheese is melted.
- Enjoy!
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[…] “easier” to cook dishes with meat in them instead of being creative with vegan and vegetarian options. I was committed to making something delicous and vegan, and came up with these lentil taquitos. […]