Slow-Cooker Black Bean & Quinoa Bowls


This taco-bowl-style recipe will be a hit with both adults and children. The 10-minute sit time allows the cheese to melt into the quinoa, making this dish super decadent. If you cannot find Cheddar-Jack cheese, use Monterey Jack or sharp Cheddar. Garnish with fresh cilantro leaves, lime wedges and additional cheese, if desired.

Prep Time:
20 mins
Additional Time:
4 hrs 10 mins
Total Time:
4 hrs 30 mins
6 servings
Nutrition Profile:


  • 1 tablespoon olive oil

  • 1 yellow onion (about 8 ounces), chopped

  • 1 red bell pepper (about 8 ounces), chopped

  • 3 garlic cloves, minced (about 1 tablespoon)

  • 1 teaspoon ground cumin

  • 1 teaspoon ancho chile powder

  • 1 (15 ounce) can no-salt-added black beans, drained and rinsed

  • 1 (14.5 ounce) can fire-roasted diced tomatoes

  • 2 cups water

  • 1 cup fresh or frozen corn kernels (from 1 ear)

  • 1 cup uncooked quinoa, rinsed

  • ¾ teaspoon kosher salt

  • ¼ cup chopped fresh cilantro

  • 4 ounces Cheddar-Jack cheese blend, shredded (about 1 cup)

  • 1 ripe avocado, cubed


  1. Heat the oil in a large skillet over medium-high. Add the onions and bell pepper; cook, stirring often, until just tender, 4 to 5 minutes. Add the garlic, cumin, and chile powder; cook, stirring often, 1 minute. Stir together the onion mixture, black beans, tomatoes, water, corn, quinoa, and salt in a 6-quart slow cooker. Cover and cook on LOW until the quinoa is tender and the liquid is almost absorbed, 4 to 5 hours.

  2. Add the cilantro to the slow cooker, stirring gently to combine. Sprinkle the cheese over the quinoa mixture; cover and let stand until the cheese is melted, about 10 minutes. Divide the mixture among 6 bowls; top evenly with the avocado.

Multicooker Directions

In Step 1, remove the lid of a 6-quart multicooker. Place the oil in the inner pot. Press SAUTÉ [Normal], and heat, swirling to coat the bottom of the pot. Add the onions, bell pepper, garlic, cumin, and chile powder; cook uncovered, stirring often, 1 minute. Stir in the black beans, tomatoes, water, corn, quinoa, and salt. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the quinoa is tender and the liquid is almost absorbed, about 5 hours. In Step 2, gently stir in the cilantro. Turn off the cooker. Sprinkle the cheese over the quinoa mixture; replace the lid, and let stand until the cheese melts, about 10 minutes. Finish Step 2.

Nutrition Facts (per serving)

364 Calories
16g Fat
44g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size about 1 cup
Calories 364
% Daily Value *
Total Carbohydrate 44g 16%
Dietary Fiber 10g 36%
Total Sugars 7g
Protein 15g 30%
Total Fat 16g 21%
Saturated Fat 5g 25%
Sodium 536mg 23%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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