“Mouthwatering Veggie Fiesta Tex-Mex Bowl – A Delectable Vegetarian Masterpiece”
Discover this mouthwatering, vegetarian Tex-Mex Fiesta Bowl that combines the rich flavors of quinoa, black beans, avocado, and pico de gallo for a satisfying and visually appealing meal. Perfect for those seeking an advanced veggie-packed dish, our SEO-optimized recipe offers a taste sensation in every bite, while the cinematic image prompts showcase the irresistible appeal of this unique fusion cuisine.
Allergens
None
Ingredients
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1 jalapeño pepper, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- Optional: hot sauce, for serving
Instructions
- In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until the quinoa is tender and has absorbed all the liquid. Remove from heat and let it sit covered for 5 minutes.
- In a small bowl, mix together black beans, diced red onion, jalapeño pepper, half of the cherry tomatoes, lime juice, salt, and pepper. Set aside to allow flavors to meld.
- To assemble, divide quinoa among 6 bowls, then top with a generous layer of black bean mixture. Garnish with avocado slices, remaining halved cherry tomatoes, fresh cilantro, and a sprinkle of shredded cheddar cheese. If desired, add a dash of hot sauce for extra heat.
Chef’s Insight
To add a pop of color, garnish with microgreens or edible flowers. - For a smoky flavor, add crumbled bacon or diced chorizo to the black bean mixture.
Notes
The dish is gluten-free. - For added convenience, you can use pre-cooked quinoa and canned black beans.