Vegetarian Taco Bowls For Two with Quinoa and Black Beans
Vegetarian taco bowls are a tasty way to enjoy tacos. They are easy to make and packed with healthy ingredients which makes them a great way to enjoy a nutritious meal any day of the week.
I love making bowls for dinner, they are perfect when you are cooking for one or two, because you can make individual portions; and there so many ways to enjoy bowls of food. These vegetarian taco bowls are a favorite in our house. They are delicious twist on traditional Mexican food; and an easy way to enjoy tacos without a lot of work and mess of traditional drippy tacos.
Why you will love this recipe
- Flavor! These vegetarian taco bowls are packed with flavor!
- Healthy! These bowls are filled with healthy ingredients.
- Customizable! You can use any variety of ingredients that you like, see the suggestions below.
Here is what you will need
Below is a list of ingredients that you will need to make this recipe along with my affiliate link to an Instant Cart Shopping list. Scroll down to the recipe card for exact measurements and recipe instructions.
Ingredients
How to make vegetarian taco bowls for two
Prepare: cook the quinoa according to the package instructions. Chop the tomatoes, and onions. Roughly chop the lettuce and thaw the corn.
STEP 1: Heat oil in a skillet over medium-high heat. Once the oil is hot add the onions and cook until they begin to soften.
STEP 2: Add the spices, beans and tomatoes. Turn the heat off and let the filling cool off for a few minutes and assemble the bowls and add your favorite taco toppings.
Substitutions and variations
Quinoa – As a nutrient-packed whole grain that is gluten-free, quinoa is also rich in protein and fiber. If you prefer to use another whole grain, you can swap out the quinoa for cooked white or brown rice, barley, or farro.
Lettuce – Most tacos are topped with iceberg lettuce, but I think romaine is better. It adds a nice crunch and a bit more flavor. Plus, it’s a bit heartier and healthier. That said, you can use any lettuce you like. If you want something peppery, try arugula.
Tomatoes – When tomatoes are in season, I like to use fresh chopped ones for their fresh taste and texture. But when they are not in season, I like to use low-sodium diced canned tomatoes.
Beans – Black beans are perfect for these bowls but don’t hesitate to switch them out. You can easily replace them with kidney beans, pinto beans, or white beans instead. Try experimenting with different types of beans to see which you like better.
Spices – Spices add color and depth to these bowls; try playing around with them to suit your taste. Add more chili powder or a dash of cayenne pepper for more heat and you can also substitute the spices with 2 teaspoons of your favorite taco seasoning.
Cheese – I like to use shredded cheddar cheese or pepper jack cheese because they add a burst of flavor to any dish. If you want to mix it up, try a Mexican cheese like cotija or queso fresco.
Vegetables – In addition to sweet corn, toss in some extra veggies that are grilled, roasted or sauteed. Bell peppers and cabbage bring a crunch, zucchini adds a tender texture, sweet potatoes add a touch of sweetness and cauliflower offers a hearty bite.
Wrap it – Instead of bowls, turn the taco bowls into wraps using large lettuce leaves or soft tortillas.
How to store leftovers
Since these are made with fresh ingredients, if you think you are going to have leftovers, it’s best to store the components separately to prevent them from becoming soggy. They should last about 3 days stored separately in airtight containers in the refrigerator.
If you have already created the bowl, it’s best to enjoy the leftovers the next day.
Serving suggestions
These bowls are a complete meal in one which is what I love about them! You can serve these bowls with fresh salsa, hot sauce, a splash of fresh lime juice or lime wedges with a pinch of fresh cilantro. Don’t forget guacamole, sour cream or Greek yogurt on top.
Recipe FAQs
As written, this recipe is gluten-free; but it’s always important to check the ingredient labels of foods used in a recipe.
You can make all of the components of the taco bowls ahead of time, but it’s best to not assemble the bowls until just before eating.
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Vegetarian Taco Bowls
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup quinoa cooked
- 1 cup black beans canned or cooked
- 3/4 cup tomatoes diced, fresh or canned
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 3/4 cup lettuce chopped
- 1/2 avocado
- 4 ounces shredded cheese
- 1/4 cup onion chopped
- 1/2 cup corn thawed, frozen
Instructions
- Cook the quinoa according to the package directions. Once the quinoa is cooked heat 1 tablespoon olive oil in a heavy skillet. Once the oil hot add 1/4 cup onion and cook for a few minutes until it turns soft. Add 1 cup quinoa and 1/2 teaspoon cumin, 1 teaspoon chili powder, 1/4 teaspoon garlic powder. Stir until all ingredients are combined.
- Stir in 1 cup black beans, and 3/4 cup tomatoes. Reduce to low heat and cook for a few minutes to ensure everything is heated through.
- Assemble the bowls: Place 3/4 cup lettuce, 4 ounces shredded cheese, filling, corn, onions, avocado slices and enjoy!
