Southwest Black Bean Power Bowls

Flavorful black beans and corn seasoned with vibrant Southwest spices, served over fluffy white rice with optional creamy avocado.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $1.79/serving

Dietary

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

Tags

• quick
• healthy
• one-pot
• budget-friendly
• savory

Ingredients

• 2 can black beans (rinsed and drained)
• 1.5 cup frozen corn
• 1 red bell pepper (diced)
• 0.5 red onion (small, finely diced)
• 0.5 cup fresh cilantro (chopped)
• 1 lime (juiced)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• 1.5 cup white rice (uncooked)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 avocados (ripe, sliced)

Instructions

1. Cook the white rice according to package directions.
2. While the rice cooks, heat the olive oil in a large skillet or pot over medium heat. Add the diced red bell pepper and red onion; cook for 3 to 4 minutes until softened.
3. Stir in the rinsed black beans, frozen corn, ground cumin, and chili powder. Cook for another 5 to 7 minutes, stirring occasionally, until heated through and the flavors meld.
4. Remove from heat and stir in the fresh cilantro and lime juice. Season with salt and black pepper to taste.
5. Serve the black bean mixture over the cooked white rice. If desired, top each bowl with sliced avocado.

Notes

You can prep the bell pepper and onion ahead of time to save a few minutes on cook day.

Nutrition (per serving)

• Calories: 480
• Protein: 19.5 g
• Carbohydrates: 82 g
• Fat: 11.5 g
• Fiber: 15 g
• Sodium: 580 mg
• Saturated Fat: 1.5 g
• Sugar: 5 g