Quinoa Black Bean Burrito Bowls

• Vegetarian
• Gluten free

• Produce

  • 2 cans (15 oz each black beans
  • 1 Avocado
  • 1/4 cup Cilantro, fresh
  • 1 Corn
  • 1 clove Garlic
  • 1 cup Lettuce
  • 1/4 cup Onion
  • 1 Tomatoes

• Condiments

  • 1 Guacamole
  • 1 Hot sauce or sriracha
  • 1/4 cup Lime juice, fresh
  • 1 Pico de gallo or salsa

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Pinch Cayenne pepper, spicy
  • 1/4 tsp Chili powder, mild
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 Cheddar or jack cheese, Grated
  • 1 Sour cream or greek yogurt

Found on toriavey.com

Description

Ingredients

• 1 cup quinoa
• 1 tbsp olive oil
• 1/4 cup minced onion
• 1 clove garlic, minced
• 2 cans (15 oz each) black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• 1/4 tsp chili powder (mild)
• Pinch of cayenne pepper (spicy)
• 1/4 cup fresh lime juice
• 1 cup shredded lettuce
• Salt
• Grated cheddar or jack cheese
• Sour cream or Greek yogurt
• Pico de gallo or salsa
• Diced seeded tomatoes
• Hot sauce or sriracha
• Sliced avocado
• Guacamole
• Corn

Directions

• Rinse the quinoa thoroughly in a mesh strainer or sieve, drain. Pour quinoa into a saucepan along with 2 cups of water. Bring the quinoa to a boil, then reduce heat to a low simmer. Cover the pot. Let the quinoa simmer for about 20 minutes till it becomes tender and all the liquid has been absorbed. Keep a close eye to make sure the quinoa doesnt burn. While quinoa is cooking, heat 1 tbsp of oil in another saucepan over medium heat. Pour minced onion into the saucepan and saute for a few minutes till it softens and begins to turn brown. Add the minced garlic to the pot and let it saute for 1-2 minutes longer till aromatic. Add the black beans to the pot of onions along with 1/2 cup water, 2 tbsp of chopped fresh cilantro, chili powder and cayenne pepper. Bring the beans to a boil, then reduce heat to medium low. Let the beans simmer for 15 minutes till the liquid is mostly evaporated. Stir in 2 tbsp of fresh lime juice. Season with salt to taste. When the quinoa is fully cooked, remove from heat and fluff with a fork. Use the fork to mix in 2 tbsp of chopped cilantro and 2 tbsp fresh lime juice. Season with salt to taste. Assemble your burrito bowls. Divide the cilantro lime quinoa between four bowls. Top each portion of quinoa with 1/4 cup of shredded lettuce. Top each portion of lettuce with simmered black beans. Top the black beans with your choice of Optional Topping Ingredients (ideas listed above). Serve warm.