Mexican · Lunch
Black Bean and Vegetable Bowl
A Mexican vegetarian grain bowl built on cumin-lime black beans with charred corn and bell pepper, avocado, cilantro-lime rice, pickled red onion, and crumbled queso fresco. Plant-forward, smoky-sweet, and textured across each spoonful.
$4
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
486Calories
16.8gProtein
16.9gFat
71.4gCarbs
9.8gSugar
17.6gFiber
612mgSodium
13mgChol
4.9gSat Fat
1180mgPotassium
210mgCalcium
4.3mgIron
0.1mcgVitamin B12
38mgVitamin C
vegan
vegetarian
high-fiber
low-cholesterol
spice-route
thirty-min-meals
hidden-gems
vegan
Instructions
1
Prep
Slice red onion thinly and place in a small bowl with vinegar and salt; set aside to pickle.
2
Chill
Let onion sit at room temperature for 10 minutes until bright pink.
3
Saute
Heat oil in a small skillet over medium-high; add corn and bell pepper. Cook 4-5 minutes, stirring, until corn has light brown char spots.
4
Simmer
Add black beans, minced garlic, cumin, and chili powder; cook 3-4 minutes over medium heat, stirring, until heated through.
5
Finish
Off heat, stir in half the lime juice and cilantro; taste and season with salt.
6
Build
Spoon warm rice into a bowl; top with bean mixture, avocado slices, drained onion, and queso fresco.
7
Plate
Drizzle remaining lime juice over bowl, scatter extra cilantro on top, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz165g, about 3/4 cup cooked black beans
- 1 cup180g cooked white rice
- 4 tbsp4 tbsp cilantro
- 2 tbsp2 tbsp lime juice, divided
- 2/3 cup110g corn kernels
- 11 medium bell pepper
- 11 small red onion
- 4 tbsp4 tbsp red wine vinegar
- 11 small avocado
- 2 oz56g queso fresco
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp chili powder
- 22 small garlic clove
- 2 tsp2 tsp olive oil
- salt, to taste
- 22 lime wedge, for serving
