Not Your Mama’s Taco Bowl

by Christina Meyer-Jax, Tastemaker in Residence

Stay tuned for more recipes and watch Christina on FOX 9 this Sunday 1/29 with the topic "Eat like an athlete", which will be a mix of sports nutrition to coincide with the Super Bowl and also how to eat well for the everyday athlete try to keep their 2017 health goals.  

Also see Christina's Food Trends…Show Your Roots

Photo from Jessica Gylsen on Instagram as skinny mini Martha.fbg 

Photo from Jessica Gylsen on Instagram as skinny mini Martha.fbg 

Makes:  4 Bowls


2 cups cooked quinoa (about 1 cup uncooked) 
1 (15 oz) can S&W black beans, drained and rinsed
1 (15 oz) can S&W pinto beans, drained and rinsed
1 cup corn (I use frozen that is thawed)
Taco seasoning to taste
1 small head romaine lettuce, chopped (can sub out spinach if preferred) 
3 medium tomatoes (diced) 
1 small bunch cilantro (chopped)
2 green onions (chopped)
1 cup Guacamole (homemade or store bought) 
Salsa (optional) 
Shredded cheddar cheese (optional) 
Blue Corn chips (optional)


  1. Heat olive oil in a large skillet over medium heat. Add the beans, corn and heat to warm. Season to taste with taco seasoning. 
  2. Place quinoa, seasoned beans, corn,  lettuce, tomatoes, cilantro, guacamole, salsa, cheese, and chips or tortillas in dishes and set on the table. Allow everyone to make their own taco bowls. If your bowl seems too dry, add a little salsa, lime juice, or your favorite salad dressing.