Spiced Tex-Mex Black Bean and Quinoa Bowl

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A nutritious bowl loaded with spiced black beans, fluffy quinoa, fresh avocado, and tangy salsa for a filling vegetarian meal. This Mexican-inspired healthy bowl recipe (vegetarian), ready in about 30 minutes, pairs quinoa, water, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  2. Step 2: While quinoa cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add 15 oz drained and rinsed black beans, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp garlic powder. Cook, stirring occasionally, for 5 minutes until beans are heated through and spices are fragrant.
  3. Step 3: In a large bowl, combine cooked quinoa, spiced black beans, 1 cup halved cherry tomatoes, 1 medium sliced avocado, 2 tbsp fresh lime juice, 1/4 cup chopped fresh cilantro, 1/2 tsp salt, and 1/4 tsp black pepper. Toss gently to mix all ingredients.
  4. Step 4: Serve immediately or chill for 30 minutes for a refreshing Tex-Mex grain bowl.

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