Spicy Tex-Mex Black Bean and Quinoa Bowl

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

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 hearty and nutritious bowl combining protein-rich black beans and quinoa with a spicy chipotle dressing and fresh avocado slices. This Mexican-inspired healthy bowl recipe (gluten free, vegetarian), ready in about 30 minutes, pairs quinoa, water, black beans, cooked for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 420 cal/serving

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Ingredients

1 cup quinoa
2 cups water
1 1/2 cups black beans, cooked
1 cup corn kernels
1 cup halved cherry tomatoes
1 medium, sliced avocado
1 tsp chipotle powder
2 tbsp lime juice
2 tbsp olive oil
1/2 tsp cumin
1 tsp salt
1/4 cup chopped fresh cilantro

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Instructions

Step 1: Rinse 1 cup quinoa under cold water until water runs clear. In a medium saucepan, combine quinoa with 2 cups water and 1/2 tsp salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes.
Step 2: In a large bowl, combine 1 1/2 cups cooked black beans, 1 cup corn kernels, and 1 cup halved cherry tomatoes.
Step 3: In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp lime juice, 1 tsp chipotle powder, 1/2 tsp cumin, and 1 tsp salt until emulsified.
Step 4: Fluff the cooked quinoa with a fork and add it to the bean mixture. Pour the chipotle dressing over the bowl and gently toss to combine.
Step 5: Serve the quinoa and black bean mixture topped with 1 sliced medium avocado and 1/4 cup chopped fresh cilantro for a fresh, spicy balance.