Mexican Bean Prep Bowls
Ingredients
- 1.5 cups dry Quinoa
- 1 can (15 oz) Black beans Drained.
- 1 can (15 oz) Pinto beans Drained.
- 1 can (15 oz) Kidney beans Drained.
- 2 cups Frozen corn
- 1 large Bell pepper Diced.
- 1 medium Red onion Diced.
- 2 tsp Ground cumin
- 1 tsp Chili powder
- 3 tbsp Lime juice Fresh.
- 1/2 cup Fresh cilantro Chopped.
Steps
- Cook quinoa according to package directions.
- In a large skillet, sauté diced onion and bell pepper for 5 minutes.
- Add all three types of beans, corn, cumin, and chili powder.
- Cook for 8-10 minutes, stirring occasionally, until heated through.
- Season with salt and pepper to taste.
- Remove from heat and stir in lime juice and fresh cilantro.
- Divide quinoa and bean mixture into 5 meal prep containers.
- Refrigerate for up to 5 days.
Nutrition Info (per serving)
| Calories | 410 kcal |
| Protein | 20 g |
| Carbohydrates | 74 g |
| Fat | 4 g |
| Fiber | g |
| Sugar | g |