Quinoa Black Bean Taco Bowl -

I love these huge “bowls” for dinner! This one is Mexican inspired with hearty quinoa and black beans on top of crisp lettuce, creamy avocado and all topped with a chipotle lime sour cream!

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  • Rating:   5


  • 1 Cup Uncooked Quinoa
  • ½ Tsp. Ground Cumin
  • ¼ Tsp. Ground Coriander Seeds
  • 2 cups Water
  • 2 Cups Canned Black Beans, drained and rinsed
  • 1 Tsp. salt
  • 1 Head Romaine Lettuce, chopped
  • 1 Carrot, Grated
  • 1 Avocado, Sliced
  • Juice of 1 Lime
  • 1/4 Tsp. Chipotle Powder


  1. To prepare the quinoa: place the uncooked quinoa in a fine mesh sieve and rinse thoroughly. Place a medium saucepan on medium high heat and add in the cumin, coriander and salt. Stir for about 30 seconds. Add in the rinsed quinoa and the water. Bring to a boil, cover reduce heat to medium low and cook for 20 minutes. In the last 5 minutes of cooking toss in the black beans.
  2. To prepare the dressing combine the sour cream with the lime juice and chipotle powder.
  3. To assemble the bowls: divide the lettuce and carrots evenly among two bowls. Top each with ½ of the quinoa-bean mixture and avocado. Finally drizzle with the sour cream dressing.


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