Sunday, October 20, 2013

Tex-Mex Quinoa Bowl



Dan and I made those DELICIOUS Baked Taquitos a few days ago and wound up with a LOT of leftovers. We made more taquitos the next night and used up all the tortillas and chicken we had, but I still had a lot of sweet potatoes and black beans. I decided to whip up a yummy Tex-Mex bowl using quinoa and my leftovers.  I love created new dishes with leftovers to keep dinner interesting.




If you didn't catch my Baked Taquitos recipe, I first peeled and chopped one medium sweet potato.  To cut down on oven time, I always microwave my sweet potatoes for few minutes first to soften up, then bake to get them crispy.  I then tossed them in olive oil, salt and pepper and baked at 400 degrees for 15-20 minutes.




While the sweet potatoes are baking you can get your quinoa ready.  Always rinse your quinoa before making to avoid a bitter taste.  You can use any kind of quinoa (red, white, multi color). I had white on hand.






Put one part quinoa to two parts water in a sauce pan.  I also added taco seasoning.  Bring the water to a boil, then cover and reduce heat to a simmer for 10-15 minutes or until water is absorbed.







Heat up one can of black beans on the stove top or in the microwave.  Mix sweet potatoes, black beans and quinoa together.




I added plain Greek yogurt (as a substitute for sour cream) and shredded cheddar cheese.  Feel free to add any toppings you like such as guacamole, salsa, diced tomatoes, cilantro, or anything else your little heart desires!




Don't forget to enjoy with an ice cold beer!




Tex-Mex Quinoa Bowl
1 cup dry quinoa
2 cups water
1-2 Tablespoons taco seasoning (store bought or see recipe below)
1 medium sweet potato
1 can black beans
salt and pepper to taste
toppings of choice (salsa, sour cream (or plain Greek yogurt), shredded cheese guacamole, diced tomatoes, cilantro, etc)

Preheat oven to 400 degrees Fahrenheit.  Peel and chop sweet potato. Microwave for 4-6 minutes or until soft.  Toss in olive oil, salt and pepper. Bake on foil lined baking sheet for 15-20 minutes. Heat black beans in microwave for 1-2 minutes.

Rinse quinoa then add to sauce pan with water and taco seasoning.  Bring to boil.  Reduce heat to a simmer and cover for 10-15 minutes or until water is absorbed.

Mix quinoa, black beans and sweet potatoes together. Add desired toppings and enjoy.


Taco Seasoning from allrecipes.com
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon oregano
1/2 teaspoon paprika
1 1/2 teaspoons cumin
1 teaspoon salt
1 teaspoon black pepper

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