Mexican Black Beans Quinoa Bowl
From: Ian Seddon's Cookbook
🥘 Ingredients
- small red or yellow onion 1
- extra virgin olive oil 2 ½ tbsp
- Kosher
- garlic cloves 4
- jalapeño or serrano pepper 1
- dried Mexican oregano or regular oregano 1 ½ tsp
- ground cumin ½ tsp
- chipotle chili flakes or red pepper flakes ½ tsp
- crushed tomatoes or fresh Roma/plum tomatoes 16 oz
- black beans 2
- cilantro leaves and tender stems 1 handful
- medium lime 1
- Cooked Quinoa 3 cup
- Herby Crema 12 tbsp
- Roasted Pepitas 0.38 cup
- Pickled Onions 4 forkful
Don’t skip the olive oil! It adds a necessary richness and great mouthfeel. Jalapeño here is pretty mild; use serrano pepper for a spicier version. For very mild heat, remove the membranes/seeds. For a more pronounced smoky, spicy flavor, add a few teaspoons of adobo sauce from a can of chipotle peppers when you add the tomatoes. If using fresh Roma/plum tomatoes, roughly chop then add to a food processor and pulse until pureed. Or grate the tomatoes using the wide holes of a box grater. If cooking dried black beans: Soak 8 oz black beans overnight (add 1 tsp baking soda to the soaking water to help soften); drain. Cook the beans in 3 cup water and add 2 bay leaves and a few fresh oregano sprigs if you have them. Cook the beans for at least an hour, probably longer, until they’re tender. Discard the bay leaves. Then scoop out 1 1/2 cup cooking liquid and discard for maximal sauciness. Continue with the recipe as listed. Not a fan of cilantro? Omit it. Storage: Store all components separately in the fridge. The beans and quinoa will stay good for 4 to 5 days. Add a squeeze of lime juice to the Herby Crema to revive the flavors. Reheat the quinoa and beans together on the stove (or in the microwave), then assemble as listed in the last step. Storage: Got more leftovers? The Mexican Black Beans are freezer-friendly! Store them in single-serve portions and defrost it in the fridge. For quicker defrosting, I recommend these Souper Cubes; defrost in the fridge before reheating. Nutrition boost: Top your bowl with cabbage slaw (massage some cabbage with lime juice and salt), pico de gallo/salsa, or some hemp seeds for even more protein.
-
1For the mexican black beans: small red or yellow onion , extra virgin olive oil , Kosher salt and freshly cracked black pepper, garlic cloves , jalapeño or serrano pepper , dried Mexican oregano or regular oregano , ground cumin , chipotle chili flakes or red pepper flakes , crushed tomatoes or fresh Roma/plum tomatoes , black beans , cilantro leaves and tender stems , medium lime , Cooked Quinoa , Herby Crema , Roasted Pepitas , Pickled Onions .
-
2Don’t drain the beans! Dice the onion.
-
3Make the sofrito for the Mexican Black Beans. Heat a large sauté pan over medium heat with 1 1/2 tbsp of the oil. Once hot, add the onions with a pinch of salt and cook until the onions have softened and are golden but not browned, 5 to 6 minutes, stirring occasionally. While the onions cook, chop the garlic and chile pepper; add to a small bowl with the oregano, cumin, and chipotle flakes.
-
4Add the garlic-spice mixture to the pan and cook for 1-2 minutes , stirring frequently.
-
5Add the crushed tomatoes, scraping up any browned bits (see Note 3). Adjust the heat as needed to maintain a rapid simmer, and cook until the tomatoes break down and most of the liquid has evaporated, 8 to 10 minutes. If it thickens too much, add a splash of water. Season with 1 1/2 tsp kosher salt and several cracks of black pepper. While this simmers, prepare your side salad, if you’re making one.
-
6Pour the black beans with their liquid into the sofrito and stir well. Bring to a simmer, and simmer for 15 minutes until thickened and saucy. If it gets too thick, add a splash of water. While the beans cook, reheat the Cooked Quinoa and chop the cilantro, if using.
-
7Off the heat, stir in 1 tbsp olive oil (see Note 1), a squeeze or two of lime juice, and cilantro, if using. Taste, adding salt/pepper or more lime juice to taste.
-
8Assemble: Divide the Cooked Quinoa among bowls, then top each with the Mexican Black Beans. Spoon some Herby Crema on top of each bowl, divide the Roasted Pepitas on top ( timer ½ tablespoons / 15g each) and add a forkful of Pickled Onions on top. Serve with your side salad, if you made one.