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Easy • Vegetarian

Speedy Black Bean and Rice Bowls

A flavorful and filling vegetarian meal, these bowls are quick to assemble and endlessly customizable.

Prep
10 min
Cook
15 min
Servings
4
Level
Easy
Speedy Black Bean and Rice Bowls

When you need a meal that's hearty, healthy, and on the table in a flash, these Speedy Black Bean and Rice Bowls are your new best friend! They're incredibly satisfying, packed with vibrant flavors, and so easy to customize with whatever toppings you love. Perfect for a busy weeknight or a quick, nutritious lunch!

Ingredients

Yield: 4 servings

Main

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper (any color), diced
  • 1 (15-oz) can black beans, rinsed and drained
  • 1 (14.5-oz) can diced tomatoes, undrained
  • ½ cup vegetable broth
  • 1 tsp chili powder
  • ½ tsp cumin
  • ¼ tsp smoked paprika (optional)
  • Salt and black pepper to taste
  • 2 cups cooked rice (brown or white, prepared beforehand or quick-cooking)
  • Optional toppings: avocado slices, fresh cilantro, sour cream/Greek yogurt, shredded cheese, lime wedges, hot sauce

Preparation

  1. Step 1

    If not already cooked, prepare rice according to package directions.

  2. Step 2

    Heat olive oil in a large skillet or pot over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes.

  3. Step 3

    Stir in minced garlic, chili powder, cumin, and smoked paprika (if using). Cook for 1 minute until fragrant.

  4. Step 4

    Add rinsed black beans, diced tomatoes (with their juice), and vegetable broth to the skillet. Bring to a simmer, then reduce heat and let it gently simmer for 8-10 minutes, allowing flavors to meld and sauce to thicken slightly. Season with salt and pepper.

  5. Step 5

    To serve, divide cooked rice among bowls. Spoon the black bean mixture over the rice. Top with your favorite optional toppings like avocado, cilantro, sour cream, cheese, and a squeeze of lime.

Tips

  • For a spicier kick, add a pinch of red pepper flakes with the spices.
  • Leftovers are fantastic for lunch the next day; store bean mixture and rice separately if possible.
  • To save time, use pre-cooked rice packets or make a batch of rice ahead of time.

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