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In recent years, plant-based meals have surged in popularity, reflecting a growing awareness of health, sustainability, and culinary creativity. As more individuals seek to incorporate nutritious options into their diets, recipes that are both satisfying and flavorful have become essential. Enter the vibrant baked black bean taco bowls—an enticing dish that not only showcases the rich flavors of plant-based ingredients but also offers a delightful twist on traditional taco fare.

Baked Black Bean Taco Bowls

Discover the vibrant baked black bean taco bowls, a plant-based delight that's both nutritious and satisfying. Packed with protein-rich black beans, fiber-filled quinoa, and a colorful array of fresh veggies, these bowls are customizable to suit any palate. Embrace the flavors of cumin and smoked paprika, and top with your favorites like avocado and lime for a delicious twist on a classic meal. Perfect for anyone looking to enjoy hearty, wholesome food while exploring plant-based cooking!
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Ingredients
  

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

1 cup quinoa, rinsed

1 ¾ cups vegetable broth

1 cup corn (canned or frozen)

1 cup diced tomatoes (canned or fresh)

1 red bell pepper, diced

1 small red onion, diced

2 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheese (cheddar or a dairy-free alternative)

¼ cup fresh cilantro, chopped

1 avocado, sliced

Lime wedges, for serving

Optional toppings: sour cream, salsa, jalapeños

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

    Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit covered for 5 more minutes. Fluff with a fork.

      Prepare the Filling: In a large mixing bowl, combine the black beans, corn, diced tomatoes, red bell pepper, red onion, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Stir until well mixed.

        Combine Quinoa and Filling: Add the cooked quinoa to the bean mixture and stir until everything is evenly incorporated. Taste and adjust seasoning if necessary.

          Assemble Taco Bowls: Transfer the mixture into the prepared baking dish. Spread it out evenly and sprinkle the shredded cheese evenly on top.

            Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.

              Garnish and Serve: Remove from the oven and let it cool for a couple of minutes. Top with chopped cilantro and avocado slices. Serve with lime wedges and any additional toppings you choose.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings