Southwest Fiesta Black Bean Bowls

A vibrant and easy-to-make bowl featuring seasoned black beans, sweet corn, fresh spinach, and crunchy cabbage, all served over fluffy rice for a quick, satisfying meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 5
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $2.13/serving

Dietary

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

Tags

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

Ingredients

• 1.5 cup white rice (uncooked)
• 3 cup water
• 1 tablespoon olive oil
• 1 yellow onion (diced)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.75 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 30 ounce canned black beans (rinsed and drained)
• 14.5 ounce diced tomatoes (undrained)
• 1 cup frozen corn
• 5 ounce fresh spinach
• 0.5 head red cabbage (shredded)
• 1 lime (cut into wedges, for serving)
• 1 avocado (diced, for serving)
• 0.5 cup plain yogurt (for serving)
• 0.5 cup shredded cheddar cheese (for serving)

Instructions

1. Cook the white rice: In a medium saucepan, combine 1 1/2 cups white rice and 3 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While the rice cooks, prepare the black beans: Heat 1 tablespoon olive oil in a large skillet or pot over medium heat. Add the diced yellow onion and cook until softened, about 3-5 minutes.
3. Stir in the ground cumin, chili powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook for 1 minute until fragrant.
4. Add the rinsed and drained canned black beans, undrained diced tomatoes, and frozen corn to the skillet. Bring to a simmer, then reduce heat and cook for 5-7 minutes, stirring occasionally, until slightly thickened and heated through.
5. Stir in the fresh spinach and cook for 1-2 minutes until wilted. Taste and adjust seasoning with the remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper, if desired.
6. To serve, divide the cooked white rice among 5 bowls. Top each with the black bean and corn mixture. Garnish with shredded red cabbage, lime wedges, and optional diced avocado, plain yogurt, and shredded cheddar cheese.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, making it perfect for quick lunches or another easy dinner.

Nutrition (per serving)

• Calories: 485
• Protein: 21.3 g
• Carbohydrates: 74.2 g
• Fat: 11.5 g
• Fiber: 15.6 g
• Sodium: 780 mg
• Saturated Fat: 3.4 g
• Sugar: 7.1 g
• Cholesterol: 12 mg