Black Bean & Corn Bowls

Hearty and flavorful bowls featuring seasoned black beans and corn, fresh bell pepper, and red onion, served over white rice with a generous sprinkle of cilantro.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 7.5
• Cuisine: Brazilian
• Difficulty: Easy
• Cost: $1.31/serving

Dietary

• Vegan
• Vegetarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Soy-Free
• High-Fiber
• Pescatarian

Tags

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

Ingredients

• 2 tablespoon olive oil
• 1 red bell pepper (diced)
• 0.5 red onion (finely chopped)
• 2 clove garlic (minced)
• 2 can black beans (15 ounce, rinsed and drained)
• 1.5 cup frozen corn (thawed)
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cup white rice (uncooked)
• 4 cup water (for rice)
• 0.5 cup fresh cilantro (chopped, for serving)
• 0.25 cup lime juice (for serving)

Instructions

1. In a medium saucepan, combine white rice and 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed. Keep warm.
2. Meanwhile, heat olive oil in a large skillet or pot over medium-high heat. Add diced red bell pepper and finely chopped red onion, and cook until softened, about 5 minutes.
3. Stir in minced garlic, ground cumin, salt, and black pepper. Cook for 1 minute until fragrant.
4. Add rinsed and drained black beans and thawed frozen corn to the skillet. Cook for 5-7 minutes, stirring occasionally, until heated through and flavors have combined.
5. Divide the cooked white rice among serving bowls. Top generously with the black bean and corn mixture. Sprinkle with fresh cilantro and a squeeze of lime juice before serving.

Notes

Leftovers are great for lunch the next day! Store in an airtight container in the refrigerator for up to 4 days.

Nutrition (per serving)

• Calories: 420
• Protein: 17.5 g
• Carbohydrates: 70.3 g
• Fat: 8 g
• Fiber: 15 g
• Sodium: 700 mg
• Saturated Fat: 1 g
• Sugar: 5.2 g