An easy, delicious and healthy Mexican Bowl great for weekdays or weekends. The veggies and quinoa create a light yet very satisfying meal.
A couple of quick tips:
1. When making fajita vegetables, I always keep a bit of crunch (not cooking the veggies all of the way down) it helps preserve the taste of the vegetable.
2. Even though the black beans come from a can it is so important to season them- I do this with salsa and taco sauce
3. The tortilla bowl is easy to shape in the ceramic bowl but press gently otherwise the tortilla tends to rip. Also remember to lightly brush the bowl with oil/pam so the tortilla comes off easy!
Recipe: makes 5 medium sized bowls
Ingredients:
For Fajita Vegetables and Tortilla Bowl:
3/4 Onion diced
1/2 Bell Pepper diced
1/2 Jalapeño diced
1/2 cup Grilled Corn
1/2 Squash diced
1/2 Zucchini diced
1 1/2 tsp Oil
1/4 tsp Cumin powder
1/4 tsp Salt
1/8 tsp Red Chili Powder
1/8 tsp Garlic powder
Oil to sauté vegetables
5 Tortillas
5 Ceramic Bowls
For Beans :
1 can Black Beans rinsed
1/3 cup Salsa (of your choice)
1 1/2 tbsp Taco Sauce (of your choice)
If you don't have Taco sauce add more salsa
For Mexican Quinoa:
3/4 cup Quinoa
1 1/2 cup Water
2 1/2 tsp Oil
1/2 Onion diced
1/2 Jalapeño diced
1/4 tsp Cumin
1 tsp Salt
1/8 tsp Red Chili Powder
1/4 tsp Cumin powder
1/4 tsp Garlic powder
2 tsp Tomato Paste
1/3 cup Water
1/4 cup Grilled Corn
Chopped Cilantro to garnish
Method:
For Fajita Vegetables and Tortilla Bowl:
1. Add peppers to a bowl and mix in the oil, salt, cumin powder, red chili powder and garlic powder. Mix together and then sauté the peppers until tender.
2. In the same bowl as the peppers add the onions, jalapeños, zucchini and squash- they will use up any leftover spices from the peppers. Mix together and sauté the vegetables until they are tender. Then add in the grilled corn. (I usually cook the veggies differently since each of them have different cooking times)
3. In a ceramic bowl slightly brush the edges with oil and then gently push the tortilla down into the bowl. Repeat this with the rest of the tortillas. Bake the tortilla in the oven at 300 degrees until the edges and middle are brown. (Look at the picture above)
For Black Beans:
1. Add rinsed black beans, salsa and taco sauce and mix together.
2. Garnish with chopped cilantro.
For Mexican Quinoa:
1. Add quinoa and water to a pot and let it boil until the quinoa is cooked (it will look fluffy).
2. Meanwhile heat the oil in a pan, once hot add in the cumin. Wait until the cumin is darker in color.
3. Into the pan add the onions and jalapeño, cook until tender. Then add in the cooked quinoa.
4. Season with the salt, red chili powder, garlic powder, and cumin powder. Mix well.
5. Add the tomato paste first and then add the water and mix well.
6. Garnish with the grilled corn and chopped cilantro.
Everyone makes their own bowls! I usually layer the beans first, followed by quinoa and then the veggies. Load up with toppings of your choice, cheese, salsa or sour cream!
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