Beef-Black Bean Rice Bowls
Flavorful ground beef and black beans seasoned with Southwestern spices, served over brown rice with fresh toppings.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 3
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $6.21/serving
Dietary
- Gluten-Free
- Nut-Free
- Egg-Free
- High-Protein
- High-Fiber
- Low-Sugar
Tags
- stir-fry
- quick
- healthy
- savory
- budget-friendly
- kid-friendly
Ingredients
- 1 pound ground beef (90% lean or higher)
- 1 can black beans (rinsed and drained)
- 1 cup frozen corn
- 0.5 cup salsa
- 2 package cooked brown rice (pre-cooked)
- 0.25 cup fresh cilantro (chopped)
- 1 lime (cut into wedges, for serving)
- 0.5 cup shredded cheddar cheese
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (ground)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef, season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon chili powder, and 1/2 teaspoon ground cumin. Cook, breaking up the meat with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
- While beef cooks, prepare the brown rice according to package directions, typically 90 seconds in the microwave per pouch.
- Add rinsed and drained black beans and frozen corn to the skillet with the beef. Stir in 1/2 cup salsa. Cook for 3-5 minutes, stirring occasionally, until heated through.
- Divide cooked brown rice among three bowls. Top each with the beef and bean mixture. Garnish with chopped fresh cilantro, shredded cheddar cheese, and a lime wedge, if desired.
Notes
To prep ahead, cook the beef and bean mixture and store it in an airtight container for up to 3 days. Reheat and serve with freshly prepared rice and toppings.
Nutrition (per serving)
- Calories: 615
- Protein: 42.5 g
- Carbohydrates: 59.8 g
- Fat: 21.8 g
- Fiber: 14.5 g
- Sodium: 720 mg
- Saturated Fat: 9.4 g
- Sugar: 3.2 g
- Cholesterol: 95 mg