top of page
  • Writer's pictureJoe Centineo

The Sunday Cookbook: Southwest TruBeef and Veggie Bowls with Refried Bean Hummus

Updated: Jul 8, 2022

The Sunday Cookbook - Southwestern TruBeef and Veggie Bowls with Refried Bean Hummus - amanda macgregor - joseph centineo - food allergy recipes


For the refried bean hummus:

  • 1 15 oz can of refried beans

  • 1 15 oz can chickpeas

  • 2 cloves garlic

  • 1 tablespoon lemon juice

  • 2 tablespoon tahini paste

  • ¼ teaspoon sea salt

  • 3-4 tablespoons water, to thin the mixture, if needed

For the vegan queso:

  • 3/4 to 1 cup hot water

  • 1 cup raw cashews

  • 1 clove of garlic, chopped

  • 2 tablespoons nutritional yeast

  • 1/2 teaspoon ground cumin

  • 1 teaspoon chili powder (optional - leave out to make nightshade-free)

  • 1/2 tsp salt, plus more to taste

For the bowls:

For the additional toppings - this could be interchangeable, based on your preference:

  • 1 avocado, sliced -or- guacamole

  • fresh cilantro leaves


Shop Primal Kitchen: save 10% off your order when you use the code AMACGREGOR10 at checkout



  1. To make the refried bean hummus, all ingredients to a food processor or blender and blend until smooth. Add water, a teaspoon at a time, if needed to thin out the hummus. Refrigerate the hummus until ready to use.

  2. For the vegan queso, add all ingredients to the blender (starting with the lesser amount of water) and blend until creamy, adding more water as needed. Set aside until ready.

  3. Preheat the oven to 375 degrees (F). If your oven has an air fryer or convection setting, you can use that instead. Prepare a baking sheet with parchment paper. Toss the Brussels sprouts in oil and season with salt. Evenly spread the sprouts on the prepared baking sheet and place them in the oven for about 35 minutes, or until they reach your desired cook.

  4. Now would be a great chance to cook your rice/quinoa, if you haven't yet. We prepared ours in a rice cooker.

  5. In a large skillet, heat oil over medium heat. Add in the onions and nutritional yeast and cook until they begin to become translucent. Remove from the skillet and set aside.

  6. Season your ground beef with your preferred seasoning (we used cumin, onion powder, garlic powder, and sea salt). In the same large skillet, cook the beef until chopped and cooked through.

  7. To build your bowl, start with the rice/quinoa base. Top with beef, Brussels sprouts, and toppings of choice. Add a heaping spoonful of queso and hummus. Garnish the dish with cilantro leaves and ENJOY!

Related Posts



Trending Now

bottom of page