Tex-Mex Black Bean & Quinoa Bowl

Skip the tortillas, and layer your taco fillings onto protein-rich quinoa in this healthy vegetarian bowl dinner recipe. Top with a dollop of yogurt or sour cream and a splash of your favorite hot sauce.

Prep/Cook Time: 30 Minutes, Servings: 4

Ingredients

• 1½ cups water
• 1 cup quinoa
• 1 teaspoon ground cumin
• 2 tablespoons extra-virgin olive oil plus 2 teaspoons, divided
• 2 tablespoons rice vinegar
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 4½ cups very thinly sliced cabbage (about ¼ medium head)
• ½ cup finely chopped red onion
• 1 medium poblano pepper, chopped
• 1 15-ounce can black beans, rinsed
• 2 teaspoons chili powder
• 1 cup shredded sharp Cheddar cheese
• ½ cup salsa

Directions

1. Bring water and quinoa to a boil in a medium saucepan. Reduce heat, cover and simmer until the water is absorbed, about 15 minutes. Fluff with a fork and stir in cumin. Partially cover and set aside.
   
2. Meanwhile, whisk 2 tablespoons oil, vinegar, salt and pepper in a large bowl. Add cabbage and onion; toss to coat.
   
3. Heat the remaining 2 teaspoons oil in a medium skillet over medium heat. Add poblano and cook, stirring, until softened, 2 to 3 minutes. Stir in beans and chili powder; cook, stirring, until heated through, about 2 minutes more. Remove from heat.
   
4. To serve, layer in each bowl: ¾ cup quinoa, ½ cup bean mixture and ¼ cup cheese. Top each portion with ¾ cup cabbage salad and 2 tablespoons salsa.

Nutritional Information

Per Serving: 478 calories; 22 g fat (8 g sat, 11 g mono); 30 mg cholesterol; 53 g carbohydrate; 0 g added sugars; 11 g total sugars; 20 g protein; 12 g fiber; 658 mg sodium; 833 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.