About
You're about to hit the jackpot! Bingo Night Burrito Bowls hit all the right spaces in a row to give your taste buds the winning card. Hearty and creamy black beans sit atop a fluffy bed of nutty quinoa, and include all of the vibrant, zesty flavors you love about Tex-Mex cuisine! Top your Bingo Night Burrito Bowls however you want, and these vegetarian favorites are always going to be a hit!
Ingredients
- For the bowls:
- 1 cup quinoa
- 2 1/2 cups water, divided
- 1 tablespoon olive oil
- 1/4 cup onion, minced
- 1 clove garlic, minced
- 2 (15-ounce) cans black beans, drained and rinsed
- 1/4 cup fresh cilantro, chopped, divided
- 1/4 teaspoon chili powder
- cayenne pepper, to taste
- 1/4 cup fresh lime juice, divided
- salt, to taste
- 1 cup lettuce, shredded
- Optional toppings:
- cheddar or Monterey Jack cheese, to taste, grated
- sour cream, to taste
- pico de gallo or salsa, to taste
- tomatoes, to taste, diced
- hot sauce, to taste
- avocado, to taste, sliced
- guacamole, to taste
- corn, to taste, cooked
Directions
Step 1 -Rinse and thoroughly drain the quinoa.
Step 2 -In a saucepan, add the quinoa and 2 cups of the water.
Step 3 -Bring the water to a boil, then reduce the heat to a low simmer.
Step 4 -Cover the saucepan and let the quinoa simmer until tender and all of the liquid is absorbed, about 20 minutes. Be careful not to burn the quinoa.
Step 5 -In a saucepan over medium heat, add the olive oil.
Step 6 -Add the onions to the hot oil and cook, while stirring, until softened and starting to brown, about 5-7 minutes.
Step 7 -Add the garlic and cook, while stirring, until fragrant, about 1-2 minutes.
Step 8 -Add the black beans, the remaining water, 2 tablespoons of the fresh cilantro, the chili powder, and the cayenne pepper and bring the mixture to a boil.
Step 9 -Reduce the heat to medium-low and let the beans simmer until the liquid is mostly evaporated, about 15 minutes.
Step 10 -Add 2 tablespoons of the fresh lime juice and the salt and stir to combine.
Step 11 -Transfer the quinoa from the heat and fluff it with a fork.
Step 12 -Add the remaining cilantro and the remaining lime juice to the quinoa and stir to combine.
Step 13 -Season the quinoa with the salt.
Step 14 -Divide the cilantro-lime quinoa between four bowls.
Step 15 -Top each bowl with 1/4 of the lettuce.
Step 16 -Top the lettuce in each bowl evenly with the black bean mixture and garnish with your preferred toppings.
Step 17 -Serve.
