Mango Black Bean Chicken Quinoa Bowls | The Girl Who Ate Everything

Mango Black Bean Chicken Quinoa Bowls

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.

Course Main Course
Cuisine Mexican
Keyword chicken quinoa taco recipe, chicken quinoa tacos, mango black bean chicken quinoa bowls
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 8 servings


  • 1 cup uncooked quinoa, rinsed
  • 2 cups chicken broth
  • 2 teaspoons ground cumin, divided
  • 1/2 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
  • 1/2 cup diced red onion
  • 1/2 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)


  1. 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.
  2. 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.
  3. In a large bowl, add the quinoa, chicken, mango, red bell pepper, jalapeno, red onion, cilantro, and black beans. Toss gently.
  4. Drizzle the lime juice and olive oil over the mixture and toss to coat.
  5. This can be eaten warm or cold. If eating warm, divide amongst bowls and eat right away.
  6. If eating cold, chill mixture until ready to serve. Divide equally in the flour tortillas and serve.

Recipe Notes

Source: The Girl Who Ate Everything