“Mouthwatering Tex-Mex Veggie Burrito Bowl: A Vegetarian Fiesta for Your Taste Buds!”

Allergens

N/A

Ingredients

• 1 cup quinoa (uncooked)
• 2 cups water
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/4 cup cilantro, finely chopped
• 1 cup shredded cheese (Mexican blend or your choice)
• 1 cup salsa verde (homemade or store
• bought)
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and fluffy. Remove from heat and let it stand for 5 minutes, then fluff with a fork.
2. In a large bowl, combine the cooked quinoa, black beans, corn kernels, avocado, cherry tomatoes, red onion, cilantro, and cheese. Gently mix until well combined.
3. To serve, divide the quinoa mixture evenly among 6 bowls and top each with a generous scoop of salsa verde. Season with salt and pepper to taste.

Chef’s Insight

For added heat, include diced jalapeños or a dash of hot sauce.

Notes

To elevate the visual appeal, garnish with fresh cilantro or lime wedges.