Loaded Black Bean Taco Bowl
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Tex-mex · 25 min · Beans · vegetarian, vegan, gluten-free, dairy-free
426 cal
15g protein
60g carbs
14g fat
per serving · estimated
Ingredients
- 2 cans (15 oz each), rinsed Canned black beans
- 1 1/2 cups Cooked brown rice
- 3/4 cup Frozen corn
- 1, diced Red onion
- 1, diced Avocado
- 3/4 cup, halved Cherry tomatoes
- 1 Lime
- 3/4 tsp Ground cumin
- 1 tbsp Olive oil
Method (tap to check — screen stays awake)
- Heat olive oil in a skillet over medium and saute the red onion 3 minutes.
- Add the black beans, corn, and cumin and cook until warmed through, about 5 minutes.
- Season the bean mixture with salt and the juice of 1 lime.
- Divide the brown rice among bowls.
- Top with the bean mixture, cherry tomatoes, and avocado.
- Finish with the remaining lime squeezed over the top.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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