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–+ servings
A picture of an assembled vegetarian taco bowl complted in white bowl
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Vegetarian Taco Bowls

A tasty and easy vegetarian taco bowl recipe that is perfect for two.
Course Bowl
Cuisine Mexican
Keyword Vegetarian Taco Bowls
Prep Time 15 minutes
Cook Time 40 minutes
Servings 2 People
Calories 803kcal
Author Anne Lawton

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!

Notes

Store leftovers in the refrigerator for up to 3 days. 

Nutrition

Serving: 1g | Calories: 803kcal | Carbohydrates: 94g | Protein: 36g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 45mg | Sodium: 388mg | Potassium: 1387mg | Fiber: 19g | Sugar: 6g | Vitamin A: 1479IU | Vitamin C: 17mg | Calcium: 380mg | Iron: 7mg