ginger chile salsa and queso over black beans

Ginger Chile Salsa and Queso over Black Beans

Not only is this recipe easy, fast and healthy, this dish is great for keeping our gut bacteria happy. The ginger and feta is a new flavour combination that is a must try. To speed the cooking time up even more, use left over rice or quinoa.


Makes 4 servings

  • 2 Tbsp cooking oil (e.g. grapeseed, canola, etc) divided
  • 1 medium onion
  • 1 cup long grain brown rice or quinoa; 3 cups cooked
  • 2 cups water or low sodium broth
  • 1/2 cup coarsely chopped fresh cilantro, divided
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 2 cans black beans (each can 14-15oz/~400mL/1-1/2 cups) rinsed and drained
  • 1 cup low sodium broth or water
  • 2 red or green jalapenos (green are milder), seeded and coarsely chopped
  • 1-2 cloves of garlic
  • 1 Tbsp coarsely chopped peeled ginger
  • 1 Tbsp lime zest
  • 1/4 cup lime juice
  • 1 avocado, halved, pitted and chopped
  • 1/4 cup crumbled feta cheese
  • Salt and pepper to taste

Adapted from Epicurious


For rice:

  • Heat half (1 Tbsp) of the oil in a medium sauce pan over medium heat.
  • Add approximately 1/4 of the chopped onion. Stir occasionally, cooking until soft, around 5 minutes.
  • Stir in rice or quinoa and add the 2 cups of water and season with salt.
  • Bring to a boil, then reduce heat to low and cover. Cook the rice until tender (40-50 minutes). Quinoa will only take 15-20 minutes.
  • Once the rice is done, remove it from the heat and let it stand for 10 minutes. Fluff with a fork and fold in half of the cilantro. Season with salt and pepper.

For beans:

  • While the rice is cooking, heat the remaining oil (1 Tbsp) in a medium sauce pan over medium heat.
  • Add 2/3 of the remaining onion and cook until soft, about 5 minutes, stirring occasionally.
  • Sprinkle the coriander and cumin. Cook an additional minute.
  • Add the beans and broth, season with salt and pepper. Bring to a boil, then reduce heat and simmer, stirring and coarsely mashing the beans occasionally until thickened (about 8-10 minutes).

For salsa:

  • While beans are cooking, pulse jalapeno, garlic, ginger, lime zest, lime juice and remaining onion in a blender until a chunky sauce forms. Season with salt.

Serve beans over rice and top with the diced avocado, crumbled feta, remaining cilantro, salsa and lime wedges.


Calories (kcal) 550 Protein (g) 19
Carbohydrates (g) 83 Fat (g) 19
Sugar (g) 4 Potassium (mg) 1066
Fibre (g) 18 Sodium (mg) 218