Bean & Veggie Taco Bowl

Simple brown rice and black beans serve as the backdrop for sautéed veggies and taco toppings.

Prep/Cook Time: 20 Minutes, Servings: 1

Ingredients

• 1 teaspoon 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)

Directions

1. 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.
2. 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.

Nutritional Information

Per Serving: 435 Calories, Total Fat: 16 g, Saturated Fat: 6 g, Cholesterol: 28 mg, Carbohydrates: 60 g, Fiber: 10 g, Total Sugars: 12 g, Added Sugars: 0 g, Protein: 16 g, Sodium: 584 mg, Potassium: 601 mg, Folate: 94 mcg, Calcium: 263 mg

© Dotdash Meredith. All rights reserved. Used with permission.