Black Bean Tacos with Side Salad

Instructions

1. 1

   Cook the black beans

   • Place the soaked and rinsed black beans in a large pot and cover with 4 cups of fresh water.
   • Bring to a boil, then reduce the heat to a gentle simmer.
   • Cover and cook for 60-90 minutes, or until the beans are tender. Drain any excess water.
2. 2

   Cook the quinoa

   • While the beans cook, combine the rinsed quinoa and 2 cups of water in a medium saucepan.
   • Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
   • Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. 3

   Prepare the pico de gallo

   • In a small bowl, combine the chopped tomatoes, half of the chopped red onion, minced jalapeno, and half of the chopped cilantro.
   • Squeeze the juice of one lime over the mixture and stir gently to combine.
   • Set aside for the flavors to meld.
4. 4

   Sauté the vegetables

   • Heat the olive oil in a large skillet over medium-high heat.
   • Add the remaining half of the chopped onion and the bell pepper. Sauté for 5-7 minutes until softened.
   • Add the fresh corn kernels and cook for another 2-3 minutes until tender-crisp.
   • Stir in the chili powder, cumin powder, salt, and black pepper. Cook for 1 minute until fragrant.
5. 5

   Combine and assemble the bowls

   • Add the cooked and drained black beans to the skillet with the vegetables. Stir to combine and heat through.
   • To assemble, divide the cooked quinoa among four bowls.
   • Top each bowl with a generous portion of the black bean and vegetable mixture.
   • Garnish with a spoonful of fresh pico de gallo, a sprinkle of cheddar cheese (if using), the remaining fresh cilantro, and a lime wedge on the side.