Tex-Mex Black Bean & Quinoa Bowl

Tex-Mex Black Bean & Quinoa Bowl

5 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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ cups water
  • 1 cup quinoa
  • 1 teaspoon ground cumin
  • 2 tablespoons extra-virgin olive oil plus 2 teaspoons, divided
  • 2 tablespoons rice vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 4½ cups very thinly sliced cabbage (about ¼ medium head)
  • ½ 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
  • ½ 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: ¾ cup quinoa, ½ cup bean mixture and ¼ cup cheese. Top each portion with ¾ cup cabbage salad and 2 tablespoons salsa.

Nutrition information

  • Serving size: about 2¼ 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; 1,031 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 (44% dv), Calcium (30% dv), Iron (22% dv), Vitamin A (21% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ starch, 2 vegetable, ½ lean meat, 1 high-fat meat, 2 fat

Reviews 5

February 04, 2019
profile image
By: caligrrl13
Just made this tonight for dinner. It came out great!!!
March 11, 2018
profile image
By: LisaC
Loved this. I’m not the best in the kitchen but found this recipe to be easy, fast and super flavorful. Even my 14 month old liked it
July 09, 2015
profile image
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
profile image
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
profile image
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!
More Reviews