Southwest Black Bean Bowl
Hearty vegan bowl with seasoned black beans, cilantro-lime rice, and crispy tortilla strips. A satisfying meal ready in 25 minutes with bright, bold flavors.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 11g
Ingredients
- ¾ cup Long-grain white rice
- 1.5 cups Water
- 1 whole Fresh lime
- ¼ cup Fresh cilantro
- 1 can (15 oz) Canned black beans, drained and rinsed
- 1 cup Diced tomatoes
- ¾ cup Corn kernels, fresh or frozen
- 2 whole Corn tortillas
- 1 teaspoon Cumin
Instructions
- 1
Cut the lime in half, then squeeze each half over a small bowl using your hands or a citrus juicer until you have 2 tablespoons of juice.
- 2
Hold the cilantro bunch in one hand and use kitchen scissors to snip the leaves and tender stems into small pieces until you have about 0.25 cup.
- 3
Use a sharp knife to chop the tomatoes into bite-sized chunks, about 0.5 inch across, discarding the watery center if you prefer.
- 4
Pour 1.5 cups of water into a medium saucepan and place it on the stove over high heat until large bubbles break the surface, about 3 minutes.
- 5
Stir the rice into the boiling water, then reduce the heat to low and cover the pan with a lid.
- 6
Leave the rice undisturbed on low heat for 15 minutes, then remove the pan from heat and let it sit covered for 2 minutes.
- 7
Fluff the rice with a fork, then pour in the lime juice and stir until the juice is evenly distributed and the rice looks glossy.
- 8
Fold the cilantro into the rice using a rubber spatula with gentle scooping motions until no green streaks remain visible.
- 9
Place the black beans and corn in a small skillet over medium-low heat and stir once every 20 seconds until the mixture is warm and steaming, about 2 minutes.
- 10
Sprinkle 1 teaspoon of cumin into the bean mixture and stir for 15 seconds until the cumin smell becomes strong and fragrant.
- 11
Place one corn tortilla directly on the stovetop flame or under the broiler for 10 seconds per side until it turns light brown and becomes flexible.
- 12
Repeat with the second tortilla, then stack both on a cutting board and slice them into thin strips about 0.5 inch wide.
- 13
Divide the cilantro-lime rice equally between two bowls, creating a base that covers about half the bowl.
- 14
Spoon the warm black bean and corn mixture onto one side of each rice base, leaving a small space on the other side.
- 15
Mound the diced tomatoes in the empty space next to the beans, keeping each ingredient in its own section.
- 16
Arrange the tortilla strips in a loose pile on top of the bowl, leaning them against the rice and beans.
Tools you’ll need
- Medium saucepan with lid
- Small skillet
- Cutting board
- Sharp chef's knife
- Kitchen scissors
- Rubber spatula
- Fork
- Small bowl
- Citrus juicer (optional)
- Two serving bowls
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