Black Bean & Brown Rice Bowls

A vibrant and fiber-packed vegetarian bowl featuring seasoned black beans, fluffy brown rice, a fresh corn and bell pepper salsa, and creamy avocado, all brought together with zesty lime and cilantro for a quick and satisfying meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $2.14/serving

Dietary

• Vegetarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• High-Fiber
• Egg-Free
• Pescatarian
• Low-Sugar

Tags

• quick
• healthy
• budget-friendly
• savory
• spicy
• fresh

Ingredients

• 2 can black beans (rinsed and drained)
• 2 cup quick-cooking brown rice (uncooked)
• 1 tablespoon olive oil
• 1 yellow onion (small, diced)
• 1 green bell pepper (diced)
• 3 clove garlic (minced)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 1.5 cup corn (drained)
• 0.5 cup fresh cilantro (chopped)
• 1 lime (juice)
• 2 avocados (diced)
• 1 jalapeño (minced)

Instructions

1. Cook the 2 cups quick-cooking brown rice according to package directions. Set aside.
2. While rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 1 small diced yellow onion and 1 diced green bell pepper. Sauté for 3-5 minutes until softened.
3. Stir in 3 minced garlic cloves, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 1 minute more until fragrant.
4. Add the 2 rinsed and drained cans black beans and 1 1/2 cups drained canned corn to the skillet. Cook for 5-7 minutes, stirring occasionally, until heated through. If using the optional 1 minced jalapeño, add it now.
5. Remove from heat and stir in 1/2 cup chopped fresh cilantro and the juice of 1 lime.
6. To serve, divide the cooked brown rice among 6 bowls. Top with the black bean and corn mixture. Garnish each bowl with 2 diced avocados.

Notes

Leftovers can be stored in an airtight container for up to 3 days. For best results, keep the avocado separate until serving.

Nutrition (per serving)

• Calories: 458
• Protein: 14.9 g
• Carbohydrates: 73.7 g
• Fat: 14.2 g
• Fiber: 14.2 g
• Sodium: 593 mg
• Saturated Fat: 1.7 g
• Sugar: 5 g