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Tex-Mex Black Bean & Quinoa Bowl

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.


4 servings

Prep Time

30 minutes

Total Time

30 minutes


  • 1 1/2cups water
  • 1cup quinoa
  • 1teaspoon ground cumin
  • 2tablespoons extra-virgin olive oil plus 2 teaspoons, divided
  • 2tablespoons rice vinegar
  • 1/4teaspoon salt
  • 1/4teaspoon ground pepper
  • 4 1/2cups very thinly sliced cabbage (about 1/4 medium head)
  • 1/2cup finely chopped red onion
  • 1medium poblano pepper, chopped
  • 115-ounce can black beans, rinsed
  • 2teaspoons chili powder
  • 1cup shredded sharp Cheddar cheese
  • 1/2cup salsa


  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: 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.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 478kcal
Carbohydrate Total 53g
Total Sugars 11g
Added Sugars 0g
Fiber 12g
Total Fat 22g
Saturated Fat 8g
Mono Saturated Fat 11g
Cholesterol 30mg
Sodium 658mg
Protein 20g
Potassium 833mg
Calcium 314mg
Folate 171mcg
Omega-6 2g
Vitamin E 5mg
Zinc 3mg
Vitamin B3 2mg