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To create the heart of your Southwestern Black Bean and Quinoa Bowls, begin by preparing the black bean mixture. In a large mixing bowl, combine 1 can (15 ounces) of drained and rinsed black beans with 1 cup of sweet corn (fresh or frozen). Sweet corn adds a delightful crunch and natural sweetness, which beautifully balances the savory elements of the dish.

Southwestern Black Bean and Quinoa Bowls

Discover the deliciousness of Southwestern Black Bean and Quinoa Bowls—a vibrant, plant-based meal that's as nutritious as it is flavorful. Packed with protein-rich quinoa, hearty black beans, and a rainbow of fresh veggies, this dish is a perfect choice for anyone looking to enhance their diet with wholesome ingredients. Seasoned with traditional Southwestern spices and a drizzle of lime juice, it's easy to prepare and perfect for any occasion. Enjoy a satisfying, colorful meal that nourishes both body and soul.
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water)

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (can be fresh, frozen, or canned)

1 red bell pepper, diced into bite-sized pieces

1 ripe avocado, diced

1 cup cherry tomatoes, halved

1/2 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

Juice of 1 lime

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and pepper, to taste

Olive oil, for drizzling

Optional toppings: crumbled feta cheese, sliced jalapeños, crisp tortilla strips, your favorite hot sauce

Instructions
 

Cook the Quinoa: In a medium-sized saucepan, bring the vegetable broth (or water) to a rolling boil. Once boiling, add the rinsed quinoa, cover with a lid, and reduce the heat to low. Allow it to simmer for about 15 minutes or until the liquid has been fully absorbed and the quinoa appears fluffy. After cooking, remove the saucepan from the heat and let it rest, covered, for an additional 5 minutes. Then, fluff the quinoa gently with a fork to separate the grains.

    Prepare the Black Bean Mixture: In a large mixing bowl, combine the drained black beans, corn kernels, diced red bell pepper, halved cherry tomatoes, finely chopped red onion, and chopped cilantro. Squeeze the juice of one lime over the mixture. Sprinkle in the cumin, chili powder, smoked paprika, salt, and pepper. Using a gentle folding motion, toss the ingredients together until well combined, ensuring everything is evenly coated in the seasonings.

      Assemble the Bowls: When ready to serve, take individual serving bowls and start by layering the fluffy quinoa at the bottom. Top the quinoa generously with the black bean mixture, creating a colorful and appetizing layer.

        Drizzle and Serve: Finish off each bowl with a light drizzle of olive oil for added richness. If desired, enhance your bowls with optional toppings such as crumbled feta cheese for creaminess, spicy sliced jalapeños for heat, crispy tortilla strips for crunch, or a splash of hot sauce for an extra kick.

          Enjoy: Serve these vibrant Southwestern bowls immediately and relish in the burst of flavors and wholesome nutrients they provide!

            Prep Time, Total Time, Servings: 15 min | 30 min | Serves 4