Southwest Black Bean Bowl
Hearty vegan bowl layered with seasoned black beans, cilantro-lime rice, roasted corn, and fresh toppings. Ready in 25 minutes with bold southwestern flavors.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 14g
Ingredients
- ¾ cup long-grain white rice
- ¼ cup fresh cilantro
- 1 whole lime
- 1 can (15 oz) canned black beans
- 1 cup frozen corn kernels
- 1 whole diced bell pepper (red or orange)
- 1 whole avocado
- ¾ cup cherry tomatoes
- 1 teaspoon chili powder
- ½ teaspoon cumin
Instructions
- 1
Rinse rice under cold water until water runs clear.
- 2
Chop cilantro finely and set aside.
- 3
Cut lime in half and set aside.
- 4
Dice bell pepper into small pieces.
- 5
Halve avocado, remove pit, and slice thinly.
- 6
Halve cherry tomatoes lengthwise.
- 7
Bring 1.5 cups water to boil in medium saucepan.
- 8
Add rice and stir once.
- 9
Reduce heat to low and cover tightly.
- 10
Simmer rice for 15 minutes without stirring.
- 11
While rice cooks, drain and rinse black beans.
- 12
Heat 1 tablespoon oil in 10-inch skillet over medium-high heat.
- 13
Add corn kernels and cook, stirring, for 3 minutes.
- 14
Add black beans, chili powder, and cumin to skillet.
- 15
Stir until beans are heated through, about 2 minutes.
- 16
Remove rice from heat and let stand 2 minutes.
- 17
Fluff rice with fork and divide between two bowls.
- 18
Squeeze juice from lime halves over rice.
- 19
Stir cilantro into rice until combined.
- 20
Top each bowl with black bean mixture.
- 21
Arrange bell pepper, avocado, and tomatoes on top.
- 22
Drizzle with 0.5 tablespoon oil per bowl.
- 23
Season with salt and pepper to taste.
Tools you’ll need
- medium saucepan with lid
- 10-inch skillet
- colander
- cutting board
- chef's knife
- fork
- measuring cups
- measuring spoons
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