Loaded Black Bean Taco Bowl

Tex-mex · 25 min · Beans · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 2 cans (15 oz each), rinsed Canned black beans
• 3 cups Cooked brown rice
• 1.5 cups Frozen corn
• 1/2, diced Red onion
• 1, diced Avocado
• 1.5 cups, halved Cherry tomatoes
• 2 Lime
• 1.5 tsp Ground cumin
• 2 tbsp Olive oil

Method

1. Heat olive oil in a skillet over medium and saute the red onion 3 minutes.
2. Add the black beans, corn, and cumin and cook until warmed through, about 5 minutes.
3. Season the bean mixture with salt and the juice of 1 lime.
4. Divide the brown rice among bowls.
5. Top with the bean mixture, cherry tomatoes, and avocado.
6. Finish with the remaining lime squeezed over the top.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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