Tex-Mex black bean and quinoa bowls with guacamole

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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Tex-Mex black bean and quinoa bowls with guacamole

Gluten-Free, Dairy-Free, Vegan, Soy-Free

2 Servings, 470 Calories/Serving

30–35 Minutes (Conventional oven)

7 Minutes (Microwave oven)

These easy quinoa bowls get a delightful Tex-Mex twist with lime zest, cumin, dried Mexican oregano, and a pinch of ancho chile powder. Top with cool, creamy Guacamole and tangy salsa roja.

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Ingredients

Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your box.
  • In your tray:
  • Black beans
  • Rainbow quinoa
  • Organic onion
  • Organic bell pepper
  • Extra virgin olive oil
  • Lime zest and juice
  • Kosher salt and black pepper
  • Cumin
  • Sweet smoked paprika
  • Dried Mexican oregano
  • Ancho chile powder
  • Granulated garlic
  • In your bag:
  • Organic zucchini or other summer squash
  • Wholly Guacamole
  • Sun Basket salsa roja (fire-roasted tomatoes - lime juice - onion - garlic - kosher salt - cilantro)

Nutrition per serving

Calories: 470, Protein: 16g (32% DV), Fiber: 15g (60% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 0.5g, Polyunsaturated Fat: 1g, Saturated Fat: 3g (15% DV), Cholesterol: 0mg (0% DV), Sodium: 1300mg (54% DV), Carbohydrates: 66g (22% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

Wash produce before use

Choose your heating method

  • Conventional oven | 30–35 minutes
Heat the oven to 425°F.
Remove the plastic from the tray and add the summer squash. Cover the tray with foil and bake for 15 minutes. Stir, re-cover, and bake 15 to 20 minutes more, until heated through.

  • Microwave oven | 7 minutes
Remove the plastic from the tray and add the summer squash. Place a damp paper towel over the top of the tray and microwave for 3 minutes. Stir, re-cover, and microwave 3 minutes more, until heated through.

Serve

Season the black bean mixture to taste with salt and pepper and transfer to individual bowls. Garnish with the guacamole and salsa roja and serve.

Ovens may vary.

The foods in your tray have been prepared for you to enjoy fresh; do not freeze. Per USDA recommendations, heat to at least 165°F.

Do not expose tray to open flame or direct contact with heating element.