Last Minute Black Bean and Rice Dinner Bowls

This is one of my favorite last minute dinner options. We usually end up eating it at least once every week or two. And, special bonus, I often have it for breakfast the next day (topped with a scrambled egg, avocado, and other yummy fixings.)

INGREDIENTS

• 2 16-oz cans black beans, rinsed

• 1 Tbs olive oil

• cloves garlic, minced

• 1/2 green or red bell pepper, finely chopped

• 1 Tbs chili powder

• 1 tsp ground cumin

• ½ tsp dried oregano

• 1/4 cup water

• 2 cups cooked brown rice (I throw it in the rice cooker for hands-off prep)

INSTRUCTIONS

1. Heat olive oil in sauce pan over medium heat

2. Saute bell pepper until softened, add garlic and sauté for 2-3 more minutes

3. Add rinsed beans, 1/4 cup of water, chili powder, cumin, oregano and simmer for 5-10 mins

4. Serve black beans over rice with a variety of toppings (see “Inspiration” note below)

RECIPE NOTES:

Now the fun part! Top these fiber-packed bowls with shredded cheese, salsa, fresh tomatoes, chopped spinach, diced red onion, sliced green onions, chopped broccoli, avocado, hot sauce...or any combination of toppings that sounds good to you. The options are endless!