Mexican Black Bean Quinoa

We couldn’t resist but give you a 2 in 1 recipe!  That filling from the quinoa black bean burritos works great as salad the day after, or vice versa! Eating it without the tortilla also makes for a good gluten-free option (though there are likely gluten-free tortillas suitable for making burritos out there!).

Some thoughts on saving for the next day — the quinoa does tend to become a bit dry over time in the refrigerator, so you may find you want to add a bit of olive oil and some additional spices to keep it tasty and moist!

We also couldn’t resist but include these beautiful peppers from the market again — check them out from Compean and Sons at the Broad Ripple Farmer’s Market if you’re in Indy.

Mexican Black Bean Quinoa
 
by:
Makes: 4 as a main
What You Need
  • 2 cups quinoa, uncooked
  • 15-ounce can black beans
  • 2 small bell peppers (1½ cups diced)
  • 1 tablespoon chili powder
  • 1 tablespoon oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • Several dashes hot sauce
  • Fresh ground pepper
What To Do
  1. Make the quinoa, according to the instructions in Master Recipe: Perfect Quinoa.
  2. While the quinoa cooks, prepare the vegetables: Dice the peppers, enough for about 1½ cups. Drain and rinse 1 can black beans.
  3. When the quinoa is done, transfer it to a large bowl. Allow to cool a bit (if it is very hot, you can spread it onto a large baking sheet to let it cool quickly). Mix in the peppers, black beans, 1 tablespoon chili powder, 1 tablespoon oregano, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon kosher salt, several dashes hot sauce, and fresh ground pepper (to taste). Taste, and add additional seasonings if desired.

 

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