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Mexican Black Bean Bowl


  • 1 cup quinoa (or brown rice)

  • 1 tbsp olive oil

  • 1/4 cup minced onion

  • 1 clove garlic, minced

  • 2 cans (15 oz each) black beans, rinsed and drained

  • 4 tbs fresh lime juice

  • 1/4 cup chopped fresh cilantro

  • 1 cup shredded lettuce

  • 1/4 tsp chili powder

  • pinch of cayenne pepper

  • 1/4 cup fresh lime juice

  • Sea salt

  • ½ cup organic corn (optional)

  • 1 avocado, peeled and diced

  • ½ cup diced seeded tomatoes

  • Hot sauce or salsa (optional)


Cook 1 cup quinoa or brown rice according to package directions. While quinoa or rice is cooking, heat 1 tbsp of olive oil in a saucepan over medium heat. Pour minced onion into the saucepan and saute for a few minutes till it softens and begins to turn brown. Add the minced garlic to the pot and let it saute for 1-2 minutes longer till aromatic.

Add the black beans to the pot of onions along with 1/2 cup water, 2 tbsp of chopped fresh cilantro, chili powder and cayenne pepper. Bring the beans to a boil, then reduce heat to medium low. Let the beans simmer for 15 minutes till the liquid is mostly evaporated. Stir in 2 tbsp of fresh lime juice. Season with sea salt to taste.

When the quinoa or rice is fully cooked, remove from heat and fluff with a fork. Use the fork to mix in 2 tbsp of chopped cilantro and 2 tbsp fresh lime juice. Season with sea salt to taste.

Divide the cilantro lime quinoa/rice between four serving bowls. Top each portion of quinoa with 1/4 cup of shredded lettuce. Top each portion of lettuce with simmered black beans. Top the black beans with corn, tomatoes, avocado, hot sauce or salsa. 

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