Ingredients
4cans (15oz each) black beans
1 teaspoonground cumin
1 teaspoongarlic powder
3 cupswhite or brown rice
1/2 teaspoonsalt
4.5to6cups water (depending on rice variety)
2 cupsred cabbage, thinly sliced
2avocados, sliced or cubed
1 cupfresh tomato salsa
1/2 cupfresh cilantro, chopped
1/2 cupqueso fresco (optional)
1/2 cupsour cream (optional)
Instructions
Rinse rice according to package directions and cook in water until fluffy.
Place the four cans of black beans, including their liquid, into a large saucepan.
Add the cumin, garlic powder, and salt to the beans.
Simmer the bean mixture over medium heat for 2 minutes to warm through.
Divide the cooked rice into 6 serving bowls.
Top each bowl with a portion of the seasoned black beans.
Layer with shredded red cabbage, avocado chunks, and a spoonful of salsa.
Garnish with fresh cilantro, a sprinkle of queso fresco, and a dollop of sour cream if desired.
Notes
Use brown rice for an extra boost of fiber. You can toast the cumin in a dry pan for 30 seconds before adding to the beans for a deeper, nuttier flavor profile. Store leftovers in airtight containers in the refrigerator for up to 3 days.
- Prep Time:15
- Cook Time:45
- Category:Breakfast
- Method:Stovetop
- Cuisine:Mexican-inspired
- Diet:Vegetarian