Tex-Mex Black Bean and Quinoa Bowls with Guacamole
These easy quinoa bowls get a delightful Tex-Mex twist with lime zest, cumin, dried Mexican oregano, and a pinch of ancho chile powder. Top with cool, creamy Guacamole and tangy salsa roja.
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Cooking tools:
- Oven
- Microwave
- Baking dish
- Aluminum foil
- Spoon
- Serving bowl
Ingredients
- Black beans
- Rainbow quinoa
- Organic onion
- Organic bell pepper
- Extra virgin olive oil
- Lime zest and juice
- Kosher salt
- black pepper
- Cumin
- Sweet smoked paprika
- Dried Mexican oregano
- Ancho chile powder
- Granulated garlic
- Organic zucchini or other summer squash
- Wholly Guacamole
- Sunbasket salsa roja (fire-roasted tomatoes - lime juice - onion - garlic - kosher salt - cilantro)
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