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Beans, rice, spice, brightly coloured veggies – this recipe has it all. It’s quick and
satisfying, perfect for a weeknight and can be tweaked to your heart’s content. You can use the filling to make this veggie burrito bowl/taco salad, but it makes a great wrap, dip or nacho topping as well. Or go simple and have it straight up as beans n’ rice. You can even leave out the rice entirely and make this a grain-free meal. Freeze any leftovers for an even quicker weeknight meal later on.
Prep time:
Cook time: 25 mins
Total time:
Ingredients
- 2 Tbsp coconut oil
- 2 onions, chopped
- 1 orange and 1 yellow bell pepper, diced
- 1 jalapeño, seeded and minced
- 3 cloves of garlic, minced
- 1 ½ Tbsp chili powder
- 1 Tbsp cumin
- ½ tsp sea salt (smoked is nice) + more to taste
- ¼ tsp chipotle powder (or more if you like it spicy)
- 1 14 oz can diced tomatoes
- 2 cups cooked beans
- 1 ½ cups cooked black rice (about ½ cup dried)
To Serve
- Romaine lettuce leaves, chopped
- Avocado
- Red onion
- Fresh cherry tomatoes
- Salsa
- Cilantro
Instructions
- Melt the coconut oil over medium heat. Add the onions and peppers and sauté until the onions are translucent and the peppers have softened slightly, about 15 minutes.
- Add the minced jalapeño, garlic and spices and stir until fragrant, about 30 seconds.
- Add the canned tomatoes and stir to incorporate. Now reduce the heat and simmer covered until the peppers and onions are soft, another 5-7 minutes.
- Stir in the beans and rice and cook until just heated through. Taste and add more salt if desired.
- Serve over a bed of lettuce garnished with avocado slices, red onion, salsa, fresh tomatoes and cilantro.
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