Name: Black Bean Polenta Bowls (Gluten Free & Vegan)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 1 1/2 cups dry polenta (certified gluten-free, if needed); 3 cups vegetable broth or water; 1/2 tsp. salt; 1/4 cup milk (I use unsweetened almond or cashew) or additional broth; (Optional: 1-2 Tbsp. butter, vegan butter, or olive oil for richer polenta); 2 (14oz) cans black beans; 1/2 tsp. cumin; 1/2 tsp. chili powder; 1-2 Tbsp. minced cilantro; 1-2 cups pico de gallo (store-bought or homemade); 2 avocados; salt & pepper, to taste; You favorite taco toppings – lettuce, olives, cilantro, cheese, etc.

Description

Black Bean Polenta Bowls – Creamy polenta gets topped with black beans, pico de gallo, and allll the fixin’s for a delicious vegan dinner the whole family will love! (Gluten Free & Vegan)

Ingredients

Scale

FOR THE POLENTA:

1 1/2 cups dry polenta (certified gluten-free, if needed)
3 cups vegetable broth or water
1/2 tsp. salt
1/4 cup milk (I use unsweetened almond or cashew) or additional broth
(Optional: 1-2 Tbsp. butter, vegan butter, or olive oil for richer polenta)

FOR THE BLACK BEANS:

2 (14oz) cans black beans
1/2 tsp. cumin
1/2 tsp. chili powder
1–2 Tbsp. minced cilantro

TO SERVE:

1–2 cups pico de gallo (store-bought or homemade)
2 avocados
salt & pepper, to taste
You favorite taco toppings – lettuce, olives, cilantro, cheese, etc.

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Instructions

FOR THE POLENTA:

Add dry polenta, broth, and salt to a large saucepan.
Bring to a simmer over medium heat, then reduce heat to medium-low and carefully cook while whisking for 8-10 minutes, or until the liquid is mostly absorbed and the polenta is still soft and easy to scoop, but no longer has bite. (Note: polenta can splatter when cooking, so work carefully, and don’t hesitate to reduce the heat as needed. You can also cover it with a lid and stir more occasionally, if that’s easier)
Remove from heat and stir in milk (and butter/oil, if using).

FOR THE BLACK BEANS:

While the polenta is cooking, prep your black beans.
Combine black beans (drain, if desired), cumin, chili powder, and cilantro in a bowl or saucepan.
Microwave to heat in the bowl, or gently warm over medium-low heat on the stovetop.
Taste and add more seasoning, as desired.

TO BUILD BOWLS:

Layer about 3/4 cup of polenta per person, about 1/2 cup black beans, 1/4-1/3 cup pico de gallo, 1/3 avocado, and plenty of lettuce in each bowl. Add you favorite toppings and enjoy!

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish, Vegetarian
Method: Stovetop
Cuisine: Tex-Mex, American, Vegetarian

Keywords: polenta bowls, black bean polenta bowls, southwest polenta