It’s Recipe Redux time and I’m sharing these Vegetarian Mexican Quinoa Bowls to show you how easy it is to make something with just a few pantry ingredients.
How long could you and your family survive without a trip to the grocery store? Is your pantry well-stocked? Mine nearly always is – we have a shopping problem 🙂 See?
We have thousands upon thousands of calories in our pantry. While some under my roof might consider it a gustatory emergency to be out of peanut butter or cereal, we would certainly not starve if we skipped the trip to the store. For a few weeks.
When I heard about the theme of this Recipe Redux challenge – to make a dish using only items from your pantry and/or fridge (no special trips to the store!), I knew I’d make some form of a Mexican-inspired grain bowl. This is my go-to meal whenever there is leftover rice or quinoa in the fridge. The common denominator is always a whole grain, canned tomato (sauce or diced tomatoes), beans, corn, and a combo of chili powder, cumin and oregano.
A little mild cheddar on top is a nice way to counter the mild heat of the spices.
Recipe Notes for Vegetarian Mexican Quinoa Bowls
→Any kind of leftover grain will work – quinoa, couscous, brown rice, barley, pasta.
→This is mildly hot; add more chili, or a dash of cayenne pepper for more heat.
→Any type of legume works – kidney beans, cannelini, navy beans, lentils – whatever you have on hand.
→Toppings are the best part! Crushed tortilla chips, olives, scallions, yogurt, avocado, red onion…
Vegetarian Mexican Quinoa Bowls
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped sweet onion
- 1 can (7 oz) chopped green chiles
- 2 teaspoons chili powder
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1 can (15.5 oz) black beans rinsed and drained
- 2 cups cooked quinoa
- 1 can (8 oz) tomato sauce
- 4-6 oz water
- 1/2 cup mild cheddar cheese shredded
Instructions
Heat oil over medium heat in a large (10" or more) oven-proof skillet or cast iron pan. Sauté onions until nearly translucent, about 5 minutes.
Add chopped green chilies, chili powder, cumin, and oregano, and cook for one minute more. Add black beans, corn, quinoa, tomato sauce and water. Simmer, uncovered, until slightly thickened; about 10 minutes.
Sprinkle the shredded cheddar over the top, and put pan under pre-heated broiler in the over for 1-2 minutes, until melted and bubbly. Portion into bowls and serve topped with plain yogurt, chopped red onion, avocado, cheddar, or any toppings you wish!
If you like this Mexican-inspired dish, you might like these recipes:
Easy Mexican Brown Rice and Beans
Spanish Brown Rice and Beans
Elizabeth Roebber says
I am going to try this. Looks easy and good!
Julia Robarts says
Great! Stop back here with your review 🙂
Farrah says
This looks like the perfect quick + tasty (+ filling) meal! :] I’m definitely gonna have to try this out soon!
Denise says
This looks great! We love Mexican food so this will be anew one to try!
Julia Robarts says
It’s pretty popular here as well – I thin this is the third Mex dish I’ve posted on the blog and the millionth version I’ve made over the years!
Serena says
HA! A gustatory emergency to be out of peanut butter or cereal! That’s my house too. Your recipe looks yummY!
Julia Robarts says
Thanks, Serena 🙂 It’s funny that we can kill ourselves in the kitchen to produce beautiful, tasty meals, but it truly just comes down to whether or not there is PB in the house 🙂
Brynn at The Domestic Dietitian says
Julia these look amazing! We always have these ingredients on hand and I’ve been looking for a new recipe to use up leftover quinoa. Can’t wait to try!
Julia Robarts says
Thanks, Brynn – it’s totally flexible to what you have. Give it a go!
Kim says
I totally have all of those ingredients on hand. Looks relish!
Julia Robarts says
Thanks, Kim!
Julia Robarts says
Thanks, Kim, for stopping by!