Mexican-Inspired Rajče
A delicious and heart-healthy twist on a Mexican classic, rich in soluble fiber, plant-based proteins, and healthy fats.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Avocado slices, for serving
Instructions
In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until quinoa is cooked and water is absorbed.
In a large skillet, heat olive oil over medium heat. Add onion, garlic, and red bell pepper. Cook until vegetables are softened, about 5 minutes.
Add black beans, diced tomatoes, chili powder, cumin, salt, and pepper to the skillet. Stir to combine and simmer for another 5 minutes.
Serve the quinoa in bowls, top with the black bean and tomato mixture. Garnish with fresh cilantro and avocado slices.
Estimated Nutrition
Per serving
| Calories | 250 |
| Protein (g) | 10 |
| Carbs (g) | 30 |
| Fiber (g) | 8 |
| Sugar (g) | 6 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 300 |
| Cholesterol | 0 |