Black Bean Bowls

Name: Black Bean Bowls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 cup instant white rice; 1.25 cup water; 0.25 teaspoon salt; 2 tablespoon lime juice (fresh, divided); 0.25 cup fresh cilantro (chopped, divided); 1 can black beans (rinsed and drained); 0.5 cup frozen corn (thawed); 0.25 cup salsa; 1 red bell pepper (medium, finely diced); 1 avocado (small); 1 tablespoon red onion (minced); 2 tablespoon Monterey Jack cheese (shredded)

Flavorful black bean and corn salsa served over cilantro-lime rice, topped with fresh guacamole and a sprinkle of cheese for a quick, vibrant meal.

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 2
Cuisine: Mexican
Difficulty: Easy
Cost: $3.59/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Vegetarian
High-Fiber
Pescatarian

Ingredients

1 cup instant white rice
1.25 cup water
0.25 teaspoon salt
2 tablespoon lime juice (fresh, divided)
0.25 cup fresh cilantro (chopped, divided)
1 can black beans (rinsed and drained)
0.5 cup frozen corn (thawed)
0.25 cup salsa
1 red bell pepper (medium, finely diced)
1 avocado (small)
1 tablespoon red onion (minced)
2 tablespoon Monterey Jack cheese (shredded)

Instructions

Combine the instant white rice, water, and 1/4 teaspoon of the salt in a small saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 5 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
While the rice cooks, prepare the black bean fiesta mixture. In a medium bowl, combine the rinsed and drained black beans, thawed frozen corn, 1/4 cup of the salsa, and the finely diced red bell pepper. Stir well to combine.
In a separate small bowl, mash the small avocado with the minced red onion and 1 tablespoon of the fresh lime juice. Season with a pinch of salt if desired, and stir in 1 tablespoon of the chopped fresh cilantro.
Stir the remaining 1 tablespoon fresh lime juice and 3 tablespoons chopped fresh cilantro into the cooked rice.
To serve, divide the cilantro-lime rice between two bowls. Top with the black bean fiesta mixture. Dollop each with the prepared guacamole. Sprinkle with shredded Monterey Jack cheese before serving.

Notes

This meal is easily customizable; feel free to add your favorite hot sauce or extra veggies. Leftovers can be stored in the refrigerator for up to 2 days, with the guacamole kept separately to prevent browning.

Nutrition (per serving)

Calories: 631
Protein: 22.9 g
Carbohydrates: 102.2 g
Fat: 16.7 g
Fiber: 19.3 g
Sodium: 1300 mg
Saturated Fat: 3 g
Sugar: 11.2 g
Cholesterol: 6 mg