These Mango Black Bean Chicken Quinoa bowls are healthy and fresh, filled with vibrant veggies and fruit. It can be eaten warm or cold served in these convenient Stand n’ Stuff flour tortillas.
I went to Austin, Texas last week with my friends from Old El Paso. I’ve been to Austin once before and immediately fell in love with the eclectic city full of personality and really good food.
I was chosen to be one of Old El Paso’s Freshest Bloggers and to team up with them this year to create really fresh Mexican food. I feel honored to be with 10 other amazing bloggers on the Old El Paso team: Sommer (A Spicy Perspective), Ali (Gimme Some Oven), Melissa (Hungry Food Love), Vianney (Sweet Life), Yvette (MuyBuenoCookbook), Maria (Two Peas and their Pod), Jenny (Picky Palate), Me, Deborah (Taste and tell blog)
We started off learning all about Old El Paso and their vision of using fresh produce as the inspiration for great recipes. Did you know that Cook’s Illustrated rated Old El Paso Flour Tortillas #1 in taste? As a Cook’s Illustrated fan, I completely trust their research.
Then we headed to dinner at La Condensa and ate downstairs (in the vault). So much good food!
We hit up Veracruz All Natural, Joe’s Bakery, Tacodeli, and El Pastor for four hours worth of tacos, 12 tacos total. Towards the end it felt like we were in an Olympic eating event. I never wanted to see another taco again.
Later that night we headed to Silver Whisk for a blogger cooking competition. It was a whirlwind of chopping, baking, freezing, and mass chaos. Remember how I said I didn’t want to see another taco again, well a couple hours of rest and my feelings changed. I made shrimp tacos with strawberry and mango salsa.
They also made videos for each of us. Thanks for everything guys.
Oh wait! Did you want a recipe too? I know this is the longest post I have probably ever written. Yes, it is definitely the longest post I have ever written.
I was really inspired while I was in Austin and wanted to make something super healthy and fresh! I found some stellar mangos at the grocery store and wanted to make something with them.
Doesn’t get any fresher than this.
Divide your mixture into Old El Paso’s Stand and Stuff Tortillas. You could use regular bowls as well but with these tortillas you can eat them with a fork or roll it up like a burrito.
I always look for food that’s good for entertaining and these little bowls are perfect for that.
|Mango Black Bean Chicken Quinoa Bowls|| |
- 1 cup uncooked quinoa, rinsed
- 2 cups chicken broth
- 2 teaspoons ground cumin, divided
- ½ lb. chicken (about 2 breasts)
- 1 teaspoon chili powder
- 1 ripe mango, diced
- 1 red bell pepper, seeded and diced
- 1 jalapeno, seeded and diced
- ½ cup diced red onion
- ½ cup chopped cilantro
- 1 (15-oz) can black beans, rinsed and drained
- 3 Tablespoons lime juice
- 2 Tablespoons olive oil
- 1 package (8 count) Old El Paso Stand n' Stuff flour tortillas
- In a medium saucepan, bring the quinoa, chicken broth, and 1 teaspoon cumin to a boil. Cover, reduce heat, and simmer for 15-20 minutes or until quinoa is done.
- While quinoa is cooking, make the chicken. Pat chicken dry and rub it with the chili powder and the remaining 1 teaspoon cumin. In a medium skillet over medium high heat, spray skillet with cooking spray. Add the chicken and cook 4-5 minutes per side or until done. Remove chicken and set aside. Once it has cooled slightly, cut it into 1-inch cubes.
- In a large bowl, add the quinoa, chicken, mango, red bell pepper, jalapeno, red onion, cilantro, and black beans. Toss gently.
- Drizzle the lime juice and olive oil over the mixture and toss to coat.
- This can be eaten warm or cold. If eating warm, divide amongst bowls and eat right away.
- If eating cold, chill mixture until ready to serve. Divide equally in the flour tortillas and serve.
This is a sponsored post for Old El Paso but thoughts and opinions are my own.