Spiced Tex-Mex Black Bean and Quinoa Bowl
A nutritious bowl loaded with spiced black beans, fluffy quinoa, fresh avocado, and tangy salsa for a filling vegetarian meal. This mexican-inspired healthy bowls (vegetarian) ready in about 30 minutes pairs rinsed quinoa, water, can, drained and rinsed 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.
Ingredients
- 1 cup, rinsed quinoa
- 2 cups water
- 15 oz can, drained and rinsed black beans
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 1 medium, sliced avocado
- 1 cup, halved cherry tomatoes
- 2 tbsp fresh lime juice
- 1/4 cup, chopped fresh cilantro
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Serve immediately or chill for 30 minutes for a refreshing Tex-Mex grain bowl.
Frequently asked questions
How long does Spiced Tex-Mex Black Bean and Quinoa Bowl take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Tex-Mex Black Bean and Quinoa Bowl?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed quinoa from drying out.
Can I substitute ingredients in Spiced Tex-Mex Black Bean and Quinoa Bowl?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Tex-Mex Black Bean and Quinoa Bowl for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Tex-Mex Black Bean and Quinoa Bowl vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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