Recipe Library
Slow-Cooker Black Bean & Quinoa Bowls
Slow simmered onions, peppers, and garlic melt into tender black beans and sweet corn, their earthy warmth deepened by cumin and ancho chile. Ladled over fluffy quinoa, each bite tastes hearty, savory, and gently spiced.
- Total
- 5 hr 20 min
- Prep
- 20 min
- Cook
- 5 hr
- Serves
- 6
Nutrition per Serving
- Calories
- 364
- Protein
- 15g
- Carbs
- 44g
- Fat
- 16g
- Fiber
- 10g
- Sugar
- 7g
- Sodium
- 536mg
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion (about 8 ounces), chopped
- 1 red bell pepper (about 8 ounces), chopped
- 3 garlic cloves, minced (about 1 tablespoon)
- 1 teaspoon ground cumin
- 1 teaspoon ancho chile powder
- 1 (15 ounce) can no-salt-added black beans, drained and rinsed
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 2 cups water
- 1 cup fresh or frozen corn kernels (from 1 ear)
- 1 cup uncooked quinoa, rinsed
- 3/4 teaspoon kosher salt
- 1/4 cup chopped fresh cilantro
- 4 ounces Cheddar-Jack cheese blend, shredded (about 1 cup)
- 1 ripe avocado, cubed
Instructions
- Heat the oil in a large skillet over medium-high. Add the onions and bell pepper; cook, stirring often, until just tender, 4 to 5 minutes. Add the garlic, cumin, and chile powder; cook, stirring often, 1 minute. Stir together the onion mixture, black beans, tomatoes, water, corn, quinoa, and salt in a 6-quart slow cooker. Cover and cook on LOW until the quinoa is tender and the liquid is almost absorbed, 4 to 5 hours.
- Add the cilantro to the slow cooker, stirring gently to combine. Sprinkle the cheese over the quinoa mixture; cover and let stand until the cheese is melted, about 10 minutes. Divide the mixture among 6 bowls; top evenly with the avocado.