Bean & Veggie Taco Bowl
Simple brown rice and black beans serve as the backdrop for sautéed veggies and taco toppings.
Servings
1 serving
Prep Time
20 minutes
Total Time
20 minutes
Ingredients
- 1teaspoon olive oil
- ½ green bell pepper, sliced
- ½ red onion, sliced
- ½ cup cooked brown rice
- ¼ cup canned black beans, rinsed
- ¼ cup shredded sharp Cheddar cheese (1 oz.)
- ¼ cup pico de gallo or salsa
- Chopped fresh cilantro, lime wedges and hot sauce for serving (optional)
Instructions
- Heat oil in a medium skillet over medium heat. Add bell pepper and onion; cook, stirring often, until the vegetables are crisp-tender, 5 to 8 minutes.
- Mound rice and beans in a bowl. Top with the vegetables, cheese, pico de gallo (or salsa) and cilantro, if using. Serve with lime wedges and hot sauce, if desired.
Nutrition Facts
Per serving (recipe makes 1 serving)
| Calories | 435kcal |
|---|---|
| Carbohydrate Total | 60g |
| Total Sugars | 12g |
| Added Sugars | 0g |
| Fiber | 10g |
| Total Fat | 16g |
| Saturated Fat | 6g |
| Mono Saturated Fat | 7g |
| Cholesterol | 28mg |
| Sodium | 584mg |
| Protein | 16g |
| Potassium | 601mg |
| Calcium | 263mg |
| Folate | 94mcg |
| Omega-6 | 1g |
| Vitamin E | 2mg |
| Zinc | 2mg |
| Vitamin B3 | 4mg |
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