Weeknight recipe · about 20 minutes

Black Bean & Corn Rice Bowls

Name: Black Bean & Corn Rice Bowls
Total time: 20 min
Ingredients: 2 cans (15 oz each) Black beans; 4 cups Ready-cooked brown rice; 2 cups Frozen corn; 1 pint Cherry tomatoes; 2 Avocado; 2 Lime; 2 cloves Garlic; 1 tsp Cumin; 1 tbsp Olive oil

20 minOne skilletPlant-based

Warm cumin-scented black beans and sweet corn over ready-cooked rice, finished with avocado and lime.

Ingredients

Black beans2 cans (15 oz each)

Ready-cooked brown rice4 cups

Frozen corn2 cups

Cherry tomatoes1 pint

Avocado2

Lime2

Garlic2 cloves

Cumin1 tsp

Olive oil1 tbsp

Steps

Drain and rinse the black beans, mince the garlic, halve the tomatoes, and dice the avocados. Cut the limes into wedges.
Heat the olive oil in a large skillet over medium. Add the garlic and cumin and stir for 30 seconds, just until fragrant.
Add the beans, frozen corn, and 1/4 cup water. Cover and cook for 5-6 minutes, stirring once, until the corn is cooked through and the beans are hot. Taste for salt.
While the beans cook, heat the ready-cooked brown rice following its package directions. Use rice labeled ready to heat; uncooked rice will not finish within this recipe's time.
Divide the rice between serving bowls and top with the warm beans and corn, tomatoes, and avocado. Squeeze lime over each bowl. For a larger batch, use a wide skillet and heat the rice while the beans simmer.

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Black Bean & Corn Rice Bowls

Ingredients

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