Ingredients
The following ingredients have 4 Servings
- For the black beans:
- 1/2 of a bell pepper (diced)
- medium red onion (diced)
- 4 green onions (diced)
- 3-4 cloves of garlic (minced)
- 3/4 cup chopped cilantro
- extra virgin olive oil (to cover bottom of pot)
- 2 cans of Bush's black beans (rinsed & drained)
- 1/2 cup water
- 2 tablespoons taco seasoning (or more to taste)
- For the rice:
- 3 cups cooked brown rice - hot
- 1/4 cup extra virgin olive oil
- the juice from 1 large lime (or more to taste)
- 1/2 cup chopped cilantro
- salt & pepper to taste
- Additional toppings for the black bean bowls to choose from:
- shredded lettuce
- salsa
- canned corn
- jarred (or fresh jalapeños)
- cilantro
- avocado
- green onions
- red onion
- shredded cheese
Instruction
- In a medium sized pot, pour enough olive oil in the bottom of the pot to cover the bottom. Add the bell pepper, red onion, green onions, garlic, & cilantro. Cook on medium heat, stirring often, for about 5 minutes. Add in the 2 cans of drained & rinsed Bush's black beans, 1/2 cup of water, & the taco seasoning. Bring to a boil, cover, & reduce the heat to low. Simmer for 15 minutes.
- Meanwhile, prepare the brown rice. Mix the olive oil, lime juice, cilantro, salt & pepper into the rice & keep warm until the beans are ready.
- To make the burrito bowls, layer your rice & black beans with whatever toppings you;d like. My personal favorite combination is shredded lettuce at the bottom, then topped with the rice, black beans, salsa, cilantro, corn, & avocado. Yum yum!
