The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mexican-style Quinoa Bowl with Refried Beans & Avo Crema
This Mexican feast is a celebration of flavour and colour. Make a spiced homemade refried beans then serve with charred corn quinoa. Add even more veg with vibrant bell pepper and peppery rocket. Bright mashed avocado and a dollop of yoghurt to balance the fiery flavours.
1/3 daily fibre
8 plants
Family classics
Serving size
Ingredients
- 460g black beans (Rehydrated black beans, water, salt.)
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 2 pepper
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 handful of fresh coriander
- 40g rocket
- 2 unwaxed lime
- 160g quinoa (Quinoa 100%)
- 2 tbsp tomato purée
- 200g baby tomatoes
- 140g sweetcorn (sweetcorn, water, salt)
- 1 avocado
Nutritional Information
Calories: 557
Protein: 18g
Carbs: 68g
Fat: 28g
Mexican-style Quinoa Bowl with Refried Beans & Avo Crema
This Mexican feast is a celebration of flavour and colour. Make a spiced homemade refried beans then serve with charred corn quinoa. Add even more veg with vibrant bell pepper and peppery rocket. Bright mashed avocado and a dollop of yoghurt to balance the fiery flavours.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, 2 small bowls, a sieve & a measuring jug
Boil & prep the veg
- Add the quinoa and boil for 13-14 mins, until cooked, then drain
- Meanwhile, dice the peppers into 2cm chunks. Halve the tomatoes. Roughly chop the coriander
- Add the tomatoes to a small bowl with 1 tbsp oil, the juice from half a lime and half the coriander. Season with salt and pepper, toss to coat, then aside
Soften the pepper & make the avo crema
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the pepper and cook for 4-5 mins, until softened and lightly charred. Season with salt and pepper
- Meanwhile, dice the avocado into 1cm cubes, then mash with the back of a fork and place into the other small bowl. Stir in the yoghurt and the juice from half a lime. Season with salt and pepper and set aside
- Remove the pepper from the pan and set aside
Simmer the refried beans
- Drain and rinse the beans
- Return the frying pan to medium-high heat with 2 tsp oil. Once hot, add the tomato puree and Mexican spice mix. Cook for 1 min, until fragrant, then stir in the beans and 200ml water
- Roughly mash the beans with a fork. Simmer for 4-5 mins, until thickened. Season with salt and pepper
Char the corn
- Drain the sweetcorn
- Rinse the quinoa pan and return to medium-high heat with 1 tsp oil. Once hot, add the corn and cook for 5-6 mins, until golden brown. Return the quinoa to the pan and toss to combine. Season with salt
Plate up
- Serve the corn quinoa, refried beans, tomato salsa, charred pepper and rocket into bowls, in sections. Add a dollop of avocado crema. Scatter over the remaining coriander
- Serve with the remaining lime, cut into wedges
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