Mexican · Dinner
Rice and Bean Bowl
Warm black beans and lime-cilantro rice form the base of this Mexican bowl, layered with roasted corn, tomato, avocado, and pickled jalapeno. Cumin and smoked paprika season the beans, while cotija-style vegan crumble finishes the plate. Served warm, fully plant-based.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
534Calories
17.3gProtein
18.8gFat
80.9gCarbs
6.7gSugar
17.3gFiber
420mgSodium
0mgChol
3.1gSat Fat
1170mgPotassium
105mgCalcium
4.5mgIron
0mcgVitamin B12
22mgVitamin C
vegan
vegetarian
high-fiber
spice-route
vegan
Instructions
1
Prep
Dice the onion, mince the garlic, slice the avocado, and dice the tomato so everything is ready.
2
Heat the olive oil in a small skillet over medium heat. Cook the onion and garlic 3 minutes until softened and translucent.
3
Add cumin, chili powder, and smoked paprika to the skillet and cook 1 minute over medium heat until fragrant and the oil deepens in color.
4
Add the black beans with 2 tablespoons water, simmer over medium-low heat 6 minutes until heated through, mashing a few beans with the spoon.
5
In a separate pan over medium-high heat, dry-toast the corn kernels 4 minutes, stirring constantly, until lightly charred and fragrant.
6
Fold the lime juice and cilantro through the cooked rice in a bowl until evenly distributed.
7
Plate
Spoon the lime-cilantro rice into a bowl, top with spiced beans, charred corn, tomato, avocado, and pickled jalapeno, then scatter cheese crumble over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g, cooked black beans
- 1 1/2 cup280g, cooked white rice
- 2 tbsp2 tbsp lime juice
- 4 tbsp4 tbsp cilantro
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp smoked paprika
- 3.6 oz100g corn kernels
- 2 tbsp2 tbsp olive oil
- 11 avocado
- 1/2 cup90g tomato
- 2 tbsp2 tbsp pickled jalapeno
- 2 tbsp14g cotija-style vegan cheese crumble
- salt, to taste
