Black Bean & Quinoa Taco Bowl

I could honestly eat tacos, nachos, taco bowls, or burritos for every meal! Especially since they’ve come out with grain-free options like the brand Siete. I’ve heard that Whole Foods has a rivaling version of the grain free tortilla that I definitely need to try.

What I love about this dish is how easy it comes together. While the quinoa cooks, you make everything else, then simply throw it all in a bowl and eat! This can also be refrigerated or frozen for future use.

As mentioned in the recipe, I’ve linked the taco seasoning that I love to use below. It’s organic and the ingredients are pretty clean, plus the flavor is just amazing!

taco bowl quinoa pico de gallo salsa chips

Black Bean Quinoa Taco Bowl

A meat-free, nutrient packed, quick meal that tastes so delicious you'll forget its good for you!
Course Main Course
Cuisine Mexican

Ingredients
  

  • 1 cup cooked quinoa
  • 1 cup black beans drained and rinsed
  • 1/2 cup onion diced
  • 1 tbsp taco seasoning I used Simply Organic taco seasoning (link above)
  • 1 tbsp olive oil
  • 1 tbsp water
  • 1/2 cup cheddar cheese I used Violife vegan cheese
  • 4 cups romaine lettuce washed and chopped
  • 2 cups kale optional*
  • 1/2 cup pico de gallo or salsa of choice
  • 1/2 tbsp cilantro for garnish
  • 1 cup tortilla chips of choice I used Siete grain free cassava chips!

Instructions
 

  • First, cook quinoa as directed on package (I usually do 1 cup quinoa to 2 cups water)
  • While the quinoa cooks, heat skillet on medium, add olive oil and saute onions until fragrant
  • Add black beans to skillet and mix around with onion
  • Next, add in taco seasoning and 1 tbsp water, continue mixing in skillet for another 2-3 minutes then turn heat off and set aside
  • If you wish to include kale in this meal, using a separate skillet, heat on medium/low, add 1 tbsp olive oil, and add the kale. Stir in around the skillet until leaves darken and start to crisp up (about 3-5 minutes). Remove from heat and set aside.
  • When the quinoa is done, transfer 1 cup cooked quinoa to skillet and mix with beans
  • Return skillet to the stove on low heat, add 1 cup cheese, cover with lid and let mixture simmer for 2-3 minutes, then remove from heat keeping lid on
  • While you wait for the cheese to melt, prep the taco bowl by adding the lettuce and kale to a clean bowl
  • Next, top with quinoa black bean mixture, pico de gallo or salsa of choice, cilantro, and any other toppings you desire then enjoy immediately!

Notes

*You can freeze the quinoa mixture for up to 1 month, or refrigerate for 3-5 days 
 
Keyword black bean, bowl, buddha bowl, mexican, quinoa, rice

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