Baked Black Bean Taco Bowls

In the realm of modern cuisine, taco bowls have surged in popularity, becoming a staple for health-conscious eaters and busy families alike. These versatile dishes offer a delightful combination of flavors, textures, and colors that can be tailored to fit virtually any palate. Among the myriad of taco bowl variations, the Zesty Baked Black Bean Taco Bowls stand out as a healthy, vibrant option that doesn’t compromise on taste. This recipe embodies the essence of a nutritious meal while delivering a delightful kick that keeps your taste buds engaged.

Discover the vibrant goodness of Zesty Baked Black Bean Taco Bowls, a delicious twist on a classic favorite. Perfect for busy weeknights and healthy eating, this recipe combines protein-rich quinoa and black beans with colorful veggies, spices, and optional toppings. Enjoy a meal that's not only satisfying but also customizable to fit various dietary preferences. Experience the joy of wholesome flavors and beautiful presentation with every bite!

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Ingredients

1 cup quinoa, rinsed and drained

2 cups vegetable broth

1 can (15 oz) black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 red bell pepper, diced

1 small red onion, diced

2 cloves garlic, minced

1 tsp cumin

1 tsp chili powder

1/2 tsp smoked paprika

Salt & pepper, to taste

1 lime, juiced

1/4 cup fresh cilantro, chopped (plus more for garnish)

1 1/2 cups cherry tomatoes, halved

1 avocado, diced

1 cup shredded cheese (cheddar or a dairy-free option)

Optional toppings: sour cream, salsa, jalapeños, lime wedges

Instructions

Preheat the Oven: Start by preheating your oven to 375°F (190°C).

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring it to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit for 5 minutes. Fluff with a fork and set aside.

Prepare the Vegetable Mixture: In a large mixing bowl, combine the black beans, corn, diced red bell pepper, diced red onion, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Mix well to ensure everything is evenly coated with the spices.

Add Quinoa and Lime: Gently fold the cooked quinoa into the vegetable mixture. Squeeze in the lime juice and toss in the chopped cilantro. Mix until well combined.

Fill Baking Bowls: If using individual oven-safe bowls, divide the quinoa and black bean mixture among them. If using a large baking dish, spread the mixture evenly in the dish.

Add Toppings: Evenly distribute the halved cherry tomatoes and diced avocado over the top. Sprinkle the shredded cheese on top of the entire mixture.

Bake: Place the bowls in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and slightly golden.

Serve: Remove from the oven, let it cool for a couple of minutes, then garnish with additional cilantro, and serve with optional toppings like sour cream, salsa, jalapeños, and lime wedges.

Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4-6 servings