Pete and Gerry’s Organic Eggs are not affected by egg recall!

Black Bean Fiesta Bowls

When it comes to lunch, you want something delicious, satisfying, and quick to make. These bowls, with a filling trifecta of eggs, quinoa, and black beans, fit the bill.

Black Bean Fiesta Bowls Overall rating: 0 out of 5 based on 0 reviews.


Prep time: 15 minutes

Cook time: 45 minutes


4 servings


For the bowls:

4 cups cooked quinoa (see notes)

1/2 cup water

1/2 teaspoon kosher salt, plus more to taste

4 large Pete and Gerry’s Organic Eggs

2 tablespoons olive oil

2 cloves garlic, minced

1 yellow onion, thinly sliced

1 (15-ounce) can black beans, drained and rinsed

1 teaspoon ground cumin

1 teaspoon lime zest

Freshly ground black pepper to taste

1 avocado, quartered

4 radishes, thinly sliced

For the dressing:

2 tablespoons plus 1 teaspoon fresh lime juice, divided

1 teaspoon honey

1/2 teaspoon Dijon mustard

4 tablespoons olive oil

2 tablespoons minced fresh cilantro, plus whole cilantro leaves to garnish



To make the quinoa:

  1. Bring 1 cup uncooked rinsed quinoa, 1 3/4 cups of water, and 1/2 teaspoon of salt to a boil. Reduce the heat to low, cover, and cook for 17 minutes.
  2. Remove the pan from the heat and let it stand for 5 minutes. Remove the lid and fluff with a fork.


To make the bowls:

  1. Place eggs in a medium saucepan and cover with cold water. Bring the water to a rapid boil. After the water is rapidly boiling, turn off heat and let stand for 13 minutes.
  2. Remove eggs and transfer to a bowl of ice water, cool for about 10 minutes, then peel and cut into quarters.
  3. Heat 2 tablespoons of olive oil with the garlic in a large skillet over medium heat for 1 to 2 minutes until fragrant. Add the onion and cook, stirring occasionally, for 5 to 7 minutes until softened. Stir in the black beans, cumin, lime zest, and 1/2 cup of water. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally and crushing the beans lightly as you stir, for 8 minutes until the bean mixture is thickened and liquid reduced. Remove the pan from the heat and set aside to cool.

To make the dressing:

  1. Whisk together 2 tablespoons of lime juice, honey, mustard, and the remaining 4 tablespoons of olive oil.
  2. Add the minced cilantro and season with salt and pepper to taste.

To assemble the bowls:

  1. Divide the quinoa among 4 resealable containers and add the bean and onion mixture to each.
  2. Sprinkle the avocado quarters with the remaining 1 teaspoon lime juice and divide among the containers along with the radishes and cilantro leaves.
  3. Reserve the dressing (about 2 tablespoons per serving) on the side until ready to serve.

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Pete and Gerry’s Organic Eggs not affected by egg recall!

Over 200 million eggs have been recalled recently by another company due to a concern over Salmonella stemming from a single Rose Acre Farms location in North Carolina.

None of our eggs are part of this recall as we would never produce eggs on a factory farm of that size or style. If you’re concerned about eggs you purchased recently, see what brands have been recalled.

Pete and Gerry’s Organic Eggs are produced responsibly and safely on small family farms. Learn more about why our eggs are different.