Brazilian Beef & Black Bean Bowls

Flavorful ground beef and black beans stewed with aromatic spices, served over fluffy rice with a refreshing avocado-tomato salad and crispy plantain chips.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5
• Cuisine: Latin
• Difficulty: Easy
• Cost: $4.19/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• budget-friendly
• comfort food
• quick
• savory

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef (lean)
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 1 red bell pepper (diced)
• 1.5 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon dried oregano
• 0.25 teaspoon cayenne pepper
• 1 can diced tomatoes (undrained)
• 1 can black beans (rinsed and drained)
• 0.5 cup beef broth
• 0.5 teaspoon salt (or to taste)
• 0.25 teaspoon black pepper (or to taste)
• 4 cup white rice (cooked, for serving)
• 1 avocado (ripe, diced)
• 1 Roma tomato (diced)
• 0.25 cup fresh cilantro (chopped)
• 1 tablespoon fresh lime juice
• 2 ounce plantain chips (for serving)

Instructions

1. Heat the olive oil in a large skillet or pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
2. Add the diced yellow onion, minced garlic, and diced red bell pepper to the skillet. Cook for 5-7 minutes, until the vegetables soften.
3. Stir in the ground cumin, smoked paprika, dried oregano, and optional cayenne pepper. Cook for 1 minute until fragrant.
4. Pour in the diced tomatoes, rinsed and drained black beans, and beef broth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and let cook for 5-7 minutes, allowing flavors to meld.
5. While the beef and beans simmer, prepare the avocado-tomato salad. In a small bowl, combine the diced avocado, diced Roma tomato, chopped fresh cilantro, and fresh lime juice. Toss gently.
6. Serve the beef and black bean mixture hot over cooked white rice. Top with the avocado-tomato salad and serve with plantain chips on the side.

Notes

To save time, use pre-cooked white rice that can be heated in the microwave. Adjust cayenne pepper to your preferred spice level.

Nutrition (per serving)

• Calories: 520
• Protein: 30.8 g
• Carbohydrates: 54.1 g
• Fat: 20.3 g
• Fiber: 10.7 g
• Sodium: 890 mg
• Saturated Fat: 6.8 g
• Sugar: 7.5 g
• Cholesterol: 60 mg