Lately, I’ve been loving multiple use kinds of meals. Make some tomato sauce, use it for pizza one night and pasta a couple nights later. Or cook up some pinto beans and use some of them for soup and the rest as refried beans in enchiladas. Any leftovers go to work with my husband or to school in the boys’ lunches. Easy enough.
These black bean bowls came together one night as I stood in front of my pantry trying to pull together a quick meal. As much as I’d like to be, I am not good at meal planning. Every year I give it the old college try, it lasts a couple of months and then the season will change, we’ll get crazy busy with activities and it all goes out the window. I am however, very good at always having some good staples and fresh produce on hand.
That’s were these bowls come in…black beans and rice, green peppers, red onions, some cumin and chili powder for seasoning and you are good to go. Add in what you like…corn, tomatoes, a little cheese. Oh, and don’t forget the avocado. Avocados are always a must.
I’ll make a big batch of brown rice along with some extra beans and we will eat off this a couple days for lunches or as a supper with leftovers. It makes for a great, quick lunch, the flavor being even better on the second day.
Black Bean & Rice Bowls
2 cups brown rice, cooked according to package instructions
2 cans black beans, rinsed and drained (or 4 cups if you cook them from dried)
2 tablespoons olive oil
1 green pepper, roughly chopped
1 red onion, roughly chopped
3 cloves garlic, minced
2 teaspoons cumin
1 teaspoon chili powder
salt and pepper
Heat oil over medium-high heat in a skillet. Add in green pepper, garlic and red onion, sauté until tender and translucent. Stir occasionally to keep it from burning. Add in black beans, cumin and chili powder. Heat through and season with salt and pepper to preference.
In a bowl, place a scoop of rice and top with black bean mixture. Add in any toppings you choose…corn, tomato, cilantro, cheese.