Recipe Library
Vegetarian Black Bean & Quinoa Burrito Bowls
Quinoa simmers with cumin until fluffy and fragrant, then joins chili-spiced black beans and a bright vinegar slaw of cabbage, red onion, and poblano. Each bite delivers warm spices, tangy crunch, and creamy richness that invites another.
- Total
- 45 min
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 4
Nutrition per Serving
- Calories
- 479
- Protein
- 20g
- Carbs
- 53g
- Fat
- 22g
- Fiber
- 12g
- Sugar
- 11g
- Sodium
- 681mg
Ingredients
- 1 1/2 cups water
- 1 cup quinoa
- 1 teaspoon ground cumin
- 2 tablespoons extra-virgin olive oil plus 2 teaspoons, divided
- 2 tablespoons rice vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 4 1/2 cups very thinly sliced cabbage (about 1/4 medium head)
- 1/2 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
- 1/2 cup salsa
Instructions
- 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.
- Meanwhile, whisk 2 tablespoons oil, vinegar, salt and pepper in a large bowl. Add cabbage and onion; toss to coat.
- 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.
- To serve, layer in each bowl: 3/4 cup quinoa, 1/2 cup bean mixture and 1/4 cup cheese. Top each portion with 3/4 cup cabbage salad and 2 tablespoons salsa.