Ingredients
4 cans (15oz each) black beans
1 teaspoon ground cumin
1 teaspoon garlic powder
3 cups white or brown rice
1/2 teaspoon salt
4.5 to 6 cups water (depending on rice variety)
2 cups red cabbage, thinly sliced
2 avocados, sliced or cubed
1 cup fresh tomato salsa
1/2 cup fresh cilantro, chopped
1/2 cup queso fresco (optional)
1/2 cup sour 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