Week 3dinner·30 min·4 servings·easy
Smoky Black Bean Rice Bowls with Lime
Mexico / Latin American home-style
Ingredients
- 2 15-oz cans canned black beans
- 4 cups cooked white or brown rice
- 1 medium yellow onion
- 3 cloves garlic
- 1 medium bell pepper
- 2 whole lime
- 2 tbsp olive oil
- 1.5 tsp smoked paprika
- 1.5 tsp ground cumin
- 0.5 tsp chipotle powder
- 1 medium avocado
- 0.25 cup chopped fresh cilantro
- 0.75 tsp salt
- 2 cups baby spinach
Steps
- 1Heat oil in a skillet over medium. Sauté diced onion and bell pepper 5 minutes until soft.
- 2Add minced garlic, smoked paprika, cumin, chipotle, and salt; cook 30 seconds.
- 3Drain and rinse black beans; add with 1/3 cup water. Simmer 8–10 minutes, mashing some beans for creaminess.
- 4Juice one lime into the beans; taste and adjust. Warm rice if needed.
- 5Build bowls: rice, spinach, smoky beans, sliced avocado, cilantro, and wedges from the second lime.
Cooking at the counter? Open Cook Mode for one step at a time, big type, and an optional timer.
vegetarianbeansbowlsMexicanhigh-fibergluten-freemeal-prep
