I often prepare some beans for the week to have on hand for lunches and dinners. It’s always nutritious and easy to throw into salads, soups or rice dishes. I used to steer away from things like black beans because I didn’t like the texture or the bloat that would come with it. I recently started buying my black beans sprouted and cooking them myself and the way I digest them compared to canned is a world of difference.
One Sunday night I threw together a bunch of things I had leftover in my fridge and created this amazing meal and since then I have been making it quite regularly. It has a Mexican feel, almost like a vegan bowl of goodness! It’s super easy to make, follows the principles of food combining and hits the spot!
Spicy Black Bean Rice
Servings 6 people
Equipment
- Skillet
Ingredients
- 1 cup sprouted black beans cooked
- 1 cup cooked brown rice
- 1 jalapeño seeded and sliced
- ½ cup frozen organic corn
- ½ cup bell peppers sliced
- 2 tbsp tomato sauce or tomato purée
- ½ tsp chilli powder
- ½ tsp garlic powder
- Garnish: Salsa Avocado
Instructions
- In a skillet (I used my new Teal Le Creuset cast iron skillet), heat up 1 tbsp avocado oil until hot. Add cooked black beans and sliced bell peppers and sauté around for about 2-3 minutes.
- Add in corn and jalapeño, combine together and season with chilli powder and garlic powder, sauté 2-3 minutes.
- Add in rice and combine everything together, once combined nicely, add in tomato purée or your favourite tomato sauce and mix. Let cook together for another 3-4 minutes until the peppers, corn and jalapeño are soft but not overly cooked.
- Transfer to your serving dish and top with your favourite salsa, chopped avocado and any other garnish of your choice. Enjoy!
Notes
This is the perfect plant based, satisfying meal. If you recreate it please be sure to take a picture and tag us @glw.grls.
SHOP LE CREUSET CANADA
No products in the cart.