Poblano Shrimp and Black Bean Bowls

These vibrant bowls feature tender, spice-rubbed shrimp and black beans, sautéed with crisp poblano pepper and corn, all served over fluffy brown rice with a refreshing lime-cilantro crema.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Latin
• Difficulty: Easy
• Cost: $4.84/serving

Dietary

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

Tags

• budget-friendly
• healthy
• quick
• savory

Ingredients

• 1 tablespoon olive oil
• 1 pound shrimp (large, peeled and deveined)
• 1.5 teaspoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 1 poblano pepper (seeded and diced)
• 0.5 yellow onion (diced)
• 2 clove garlic (minced)
• 1 can black beans (rinsed and drained)
• 1 cup frozen corn
• 2 cup quick-cook brown rice (uncooked)
• 0.25 cup fresh cilantro (chopped)
• 1 lime (juiced)
• 0.5 cup plain Greek yogurt
• 1 avocado (sliced or diced)

Instructions

1. Cook the quick-cook brown rice according to package directions, typically by boiling 4 cups of water and simmering the rice for 5-10 minutes. While the rice cooks, prepare the rest of the meal.
2. In a medium bowl, toss the shrimp with 1 1/2 teaspoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the poblano pepper and yellow onion and sauté for 3-4 minutes until slightly softened.
4. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque.
6. Add the rinsed and drained black beans and frozen corn to the skillet. Cook for another 2-3 minutes, stirring occasionally, until heated through.
7. In a small bowl, whisk together 1/2 cup plain Greek yogurt, 2 tablespoons fresh lime juice, and 2 tablespoons chopped fresh cilantro for the lime crema.
8. Divide the cooked brown rice among four bowls. Top each with the shrimp and black bean mixture. Drizzle with the lime crema.
9. Garnish with optional sliced avocado and additional chopped fresh cilantro, if desired, before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Nutrition (per serving)

• Calories: 480
• Protein: 37.8 g
• Carbohydrates: 57.5 g
• Fat: 11.2 g
• Fiber: 12.3 g
• Sodium: 780 mg
• Saturated Fat: 2.2 g
• Sugar: 5.1 g
• Cholesterol: 240 mg