Tex-Mex Black Bean & Quinoa Bowl

Tex-Mex Black Bean & Quinoa Bowl

3 Reviews
From: EatingWell Magazine March/April 2015

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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • Active

  • Ready In

  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 information

  • Serving size: about 2 1/4 cups
  • Per serving: 479 calories; 22 g fat(7 g sat); 12 g fiber; 53 g carbohydrates; 20 g protein; 174 mcg folate; 29 mg cholesterol; 11 g sugars; 0 g added sugars; 1031 IU vitamin A; 57 mg vitamin C; 301 mg calcium; 4 mg iron; 681 mg sodium; 827 mg potassium
  • Nutrition Bonus: Vitamin C (95% daily value), Folate (43% dv), Calcium (31% dv), Magnesium (29% dv), Iron (26% dv), Potassium (24% dv), Vitamin A (21% dv), Zinc (20% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 1/2 starch, 2 vegetable, 1/2 lean meat, 1 high-fat meat, 2 fat

Reviews 3

July 09, 2015
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By: EatingWell User
I could eat this every day! Flavorful and fresh My husband said he could eat this every day. We loved it. Served in large colorful bowls with a dollop of plain yogurt and Siracha sauce drizzled on top. Yum! Pros: Medley of flavors and textures, easy and quick Cons: Can't think of any!
April 06, 2015
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By: EatingWell User
Tex Mex black bean and quinoa bowl we enjoyed this a lot. fast and easy and tasty. had it as a main dish the first night, and leftovers as a side the next night. Pros: Made this exactly as written
March 03, 2015
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By: EatingWell User
Great blend of flavors Our healthy eating group made this today and loved it! It was a great blend of flavors. Made it exactly as printed and it was delicious! Put a dollop of sour cream on top and that took down the hotness for people with a mild mouth. A few of the people added avocado and really liked the added flavor. Hint: Instead of leaving long strips of cabbage when you chop up it up, cut them in smaller pieces. Pros: All in one dish!