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.
