Black Bean Fiesta Bowls

Flavorful black beans simmered with vibrant bell peppers and a kick of spice, served over fluffy brown rice with a refreshing avocado and lime salsa. A wholesome and easy weeknight meal.

• Prep: 8 min
• Cook: 15 min
• Total: 23 min
• Servings: 5
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $2.91/serving

Dietary

• Kosher
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Vegetarian
• Soy-Free
• Pescatarian
• Low-Sugar
• High-Fiber
• Halal

Tags

• quick
• healthy
• comfort food
• budget-friendly
• spicy
• savory

Ingredients

• 1.5 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 1 red bell pepper (large, diced)
• 3 clove garlic (minced)
• 1 jalapeño (seeded, minced)
• 1.5 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon smoked paprika
• 2 can black beans (rinsed, drained)
• 1 can diced tomatoes (undrained)
• 0.5 cup vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 2 cup quick-cooking brown rice
• 2 limes
• 0.25 cup fresh cilantro (chopped)
• 2 avocados (diced)

Instructions

1. Cook the quick-cooking brown rice according to package directions. This usually involves combining the rice with water, bringing to a boil, then simmering until water is absorbed (approximately 10-15 minutes). While the rice cooks, proceed with the bean mixture.
2. While the rice cooks, heat 1 1/2 tablespoons olive oil in a large skillet or pot over medium heat. Add the diced yellow onion and red bell pepper and cook, stirring occasionally, until softened, about 4 to 5 minutes.
3. Add the minced garlic and minced jalapeño (if using) to the skillet and cook for 1 minute more until fragrant. Be careful not to burn the garlic.
4. Stir in 1 1/2 teaspoons ground cumin, 1 teaspoon chili powder, and 1/2 teaspoon smoked paprika. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
5. Add the rinsed and drained black beans, undrained diced tomatoes, and 1/2 cup vegetable broth to the skillet. Stir to combine. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
6. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 8 to 10 minutes, allowing the flavors to meld.
7. While the bean mixture simmers, prepare the avocado salsa. In a small bowl, combine the diced avocado with the juice of 1 lime and 1/4 cup chopped fresh cilantro. Stir gently to combine.
8. Fluff the cooked brown rice with a fork and squeeze the juice of the remaining 1 lime over it. Serve the black bean mixture over the lime-cilantro brown rice, topped with a generous spoonful of avocado salsa.

Notes

This recipe makes excellent leftovers, which can be stored in an airtight container in the refrigerator for up to 3-4 days. For an extra kick, a dash of your favorite hot sauce can be added to the finished bowls. If you like a little crunch, crumbled kosher tortilla chips make a great topping.

Nutrition (per serving)

• Calories: 626
• Protein: 15 g
• Carbohydrates: 92.8 g
• Fat: 17.8 g
• Fiber: 15.2 g
• Sodium: 709 mg
• Saturated Fat: 2 g
• Sugar: 3 g