Description

Mexican is one of the most popular cuisines in our house, especially when the kids getto choose. The bonus of Mexican taco-style meals is the pick-and mix flexibility of adding hot sauce and other ingredients to taste. Oregano, cumin, chile powder, and paprika add distinct Mexican flavor to thebeans. You can use any mixture of beans or lentils, or just one. Other signature flavors for a Mexican bowl are salsa and Baja sauce.

Ingredients

Scale

1 cup quinoa

salsa

bunch of heirloom cherry tomatoes or tomatillos (finely diced)
1 white or red onion (finely diced)
1 red bell pepper (finely diced)
juice of 1 lime

Baja sauce

2/3 cup sour cream
juice of 1 lime
pinch of salt

Spicy beans

olive oil
2 shallots (diced)
14 ½ oz. can beans (rinsed and drained)
2 ½ cups Le Puy lentils (cooked)
1 teaspoon ground or fresh oregano
2 garlic cloves (finely chopped to a paste)
½ teaspoon cumin
1 –2 jalapeño peppers (seeded and finely chopped)
1 teaspoon paprika
3/4 teaspoon salt

Serve with

2 avocados (pitted, peeled, and sliced)
lime wedges
corn tortilla chips (optional)
hot sauce like Cholula or Sriracha
hemp seeds
bunch of spinach

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Instructions

Cook the quinoa according to the package instructions, then drain and set aside.
Mix the ingredients for the salsa and the Baja sauce and set aside.
Heat a skillet and add a drizzle of olive oil. Cook the shallots over medium low heat until translucent. Add another drizzle of olive oil and the rest of the spicy bean ingredients, cooking for 5 minutes over low heat.
Divide the quinoa and spicy beans in serving bowls. Add the avocado, lime wedges, tortilla chips, salsa, and Baja sauce. Serve with hot sauce, hemp seeds, and spinach leaves.
Tip! Use avocado instead of the sour cream for making the Baja sauce.

Notes

Recipes taken from Bowls of Goodness by Nina Olsson. Photography by Nina Olsson, published by Kyle Books.

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