Southwestern Black Bean Bowls

Name: Southwestern Black Bean Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 0.5 yellow onion (finely diced); 2 clove garlic (minced); 2 can black beans (no-salt-added, rinsed and drained); 1 green bell pepper (diced); 0.5 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.25 cup low-sodium vegetable broth; 3 tablespoon nutritional yeast; 1.5 cup quick-cooking brown rice (uncooked); 3 cup water; 1 cup cherry tomatoes (quartered); 2 tablespoon lime juice (freshly squeezed); 0.25 teaspoon black pepper (freshly ground)

Hearty and satisfying bowls featuring a black bean and vegetable mixture, served over quick brown rice, and finished with a fresh tomato-lime topping for a burst of flavor.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 3
Cuisine: Mexican
Difficulty: Easy
Cost: $3.46/serving

Dietary

Low-Sodium
Low-Sugar
High-Protein
High-Fiber
Dairy-Free
Nut-Free
Egg-Free
Gluten-Free
Vegan
Vegetarian
Pescatarian

Ingredients

1 tablespoon olive oil
0.5 yellow onion (finely diced)
2 clove garlic (minced)
2 can black beans (no-salt-added, rinsed and drained)
1 green bell pepper (diced)
0.5 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.25 cup low-sodium vegetable broth
3 tablespoon nutritional yeast
1.5 cup quick-cooking brown rice (uncooked)
3 cup water
1 cup cherry tomatoes (quartered)
2 tablespoon lime juice (freshly squeezed)
0.25 teaspoon black pepper (freshly ground)

Instructions

Cook brown rice: Bring 3 cups water to a boil in a medium saucepan. Stir in 1 1/2 cups quick-cooking brown rice. Reduce heat to low, cover, and simmer for 10-12 minutes, or until water is absorbed and rice is tender. Keep covered off heat until ready to serve.
While rice cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1/4 diced yellow onion (from total amount) and cook for 2 minutes until softened.
Add 2 cloves minced garlic and 1 green bell pepper; cook for 3-4 minutes until bell pepper starts to soften.
Stir in 2 cans rinsed and drained no-salt-added black beans, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 cup low-sodium vegetable broth, and 3 tablespoons nutritional yeast. Simmer for 3 minutes, allowing flavors to meld. Season with 1/4 teaspoon black pepper.
Prepare the topping: In a small bowl, combine 1 cup quartered cherry tomatoes, remaining 1/4 finely diced yellow onion, and 2 tablespoons freshly squeezed lime juice.
To serve, divide the cooked quick-cooking brown rice among three bowls. Top with the black bean and vegetable mixture, then spoon the fresh tomato-lime topping over each.

Notes

The fresh tomato-lime topping adds a bright, tangy element. Prepare it right before serving for best results.

Nutrition (per serving)

Calories: 546
Protein: 22.8 g
Carbohydrates: 83.9 g
Fat: 14.8 g
Fiber: 25.3 g
Sodium: 35 mg
Saturated Fat: 2.6 g
Sugar: 4 g