Latin Pork & Black Bean Bowls

Name: Latin Pork & Black Bean Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Latin
Ingredients: 1.25 pound pork tenderloin (cut into 1/2-inch pieces); 1 cup white rice; 1 tablespoon olive oil; 1 red bell pepper (large, diced); 0.5 red onion (medium, diced); 3 clove garlic (minced); 1.5 teaspoon ground cumin; 1.5 teaspoon chili powder; 0.5 teaspoon salt (or to taste); 0.25 teaspoon black pepper (or to taste); 1 can black beans (rinsed and drained); 1 cup frozen corn; 0.5 cup water; 1 avocado (diced, for serving); 0.25 cup fresh cilantro (chopped, for serving); 1 lime (cut into wedges, for serving)

Flavorful pork tenderloin and black beans simmered with bell peppers and corn, served over fluffy white rice and topped with fresh cilantro, lime, and creamy avocado.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Cuisine: Latin
Difficulty: Medium
Cost: $3.46/serving

Dietary

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

Ingredients

1.25 pound pork tenderloin (cut into 1/2-inch pieces)
1 cup white rice
1 tablespoon olive oil
1 red bell pepper (large, diced)
0.5 red onion (medium, diced)
3 clove garlic (minced)
1.5 teaspoon ground cumin
1.5 teaspoon chili powder
0.5 teaspoon salt (or to taste)
0.25 teaspoon black pepper (or to taste)
1 can black beans (rinsed and drained)
1 cup frozen corn
0.5 cup water
1 avocado (diced, for serving)
0.25 cup fresh cilantro (chopped, for serving)
1 lime (cut into wedges, for serving)

Instructions

Prepare the white rice according to package instructions. Keep warm.
While rice cooks, heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the pork tenderloin pieces and cook for 3-4 minutes, browning on all sides.
Add the diced red bell pepper, diced red onion, and minced garlic to the skillet. Cook for another 3-4 minutes until vegetables begin to soften.
Stir in the ground cumin, chili powder, salt, and black pepper. Cook for 1 minute more, until fragrant.
Pour in the 1/2 cup water, scraping up any browned bits from the bottom of the pan. Add the rinsed and drained black beans and frozen corn. Bring to a simmer and cook for 5-7 minutes, until the sauce has slightly thickened and pork is cooked through.
Serve the pork and black bean mixture in bowls over the prepared white rice. Garnish each bowl with diced avocado, fresh cilantro, and a lime wedge.

Notes

This dish reheats well, making it perfect for meal prep. Add fresh avocado and cilantro after reheating for best texture.

Nutrition (per serving)

Calories: 666
Protein: 36.3 g
Carbohydrates: 66.5 g
Fat: 28.5 g
Fiber: 9.3 g
Sodium: 842 mg
Saturated Fat: 8 g
Sugar: 7 g
Cholesterol: 100 mg