Trader Joe's Black Bean Burger Bowls
Trader Joe'sTrader Joe's Black Bean Burger Bowls
Ingredients
For the Black Bean Burger Bowls
- 4 Trader Joe's black bean burgers
- 1 cup quinoa, uncooked
- 2 cups water
- 2 bell peppers, any color, diced
- 1/2 red onion, diced
- 1 1/2 cups frozen corn
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Toppings
- 2 avocado, diced
- 1 cup Trader Joe's Corn and Chile Tomato-less Salsa
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Cook the quinoa: Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork and set aside.
⏱️ 20 min
- 2
Prepare the vegetables: While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the diced bell peppers and red onion. Sauté for 5-7 minutes, until softened.
⏱️ 7 min
- 3
Add corn and seasonings: Stir in the frozen corn, chili powder, cumin, salt, and black pepper to the skillet. Cook for another 3-5 minutes, until the corn is heated through and the spices are fragrant.
⏱️ 5 min
- 4
Cook the black bean burgers: While the vegetables are cooking, prepare the Trader Joe's black bean burgers according to package directions. This usually involves pan-frying, baking, or grilling until heated through and slightly crispy.
⏱️ 10 min
- 5
Assemble the bowls: Divide the cooked quinoa among 4 bowls. Top each bowl with a black bean burger, a generous portion of the sautéed vegetable mixture, diced avocado, and Trader Joe's Corn and Chile Tomato-less Salsa. Garnish with fresh cilantro and a lime wedge.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Trader Joe'sTrader Joe's Black Bean Burger Bowls
For the Black Bean Burger Bowls
- 4 Trader Joe's black bean burgers
- 1 cup quinoa, uncooked
- 2 cups water
- 2 bell peppers, any color, diced
- 1/2 red onion, diced
- 1 1/2 cups frozen corn
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Toppings
- 2 avocado, diced
- 1 cup Trader Joe's Corn and Chile Tomato-less Salsa
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Cook the quinoa: Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork and set aside.
⏱️ 20 min - 2
Prepare the vegetables: While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the diced bell peppers and red onion. Sauté for 5-7 minutes, until softened.
⏱️ 7 min - 3
Add corn and seasonings: Stir in the frozen corn, chili powder, cumin, salt, and black pepper to the skillet. Cook for another 3-5 minutes, until the corn is heated through and the spices are fragrant.
⏱️ 5 min - 4
Cook the black bean burgers: While the vegetables are cooking, prepare the Trader Joe's black bean burgers according to package directions. This usually involves pan-frying, baking, or grilling until heated through and slightly crispy.
⏱️ 10 min - 5
Assemble the bowls: Divide the cooked quinoa among 4 bowls. Top each bowl with a black bean burger, a generous portion of the sautéed vegetable mixture, diced avocado, and Trader Joe's Corn and Chile Tomato-less Salsa. Garnish with fresh cilantro and a lime wedge.
⏱️ 3 min