Tuesday, January 28, 2014

Tex Mex Black Beans and Rice



We're still on a pretty good role with our meal planning, and have been making several vegetarian meals each week to save a bit more on our grocery bill!  The hardest part for me, though, is to find protein-rich dinner options so that even though we aren't eating any meat, we are still feeling just as full and satisfied when we're finished.


I love making this Tex Mex Black Beans and Rice recipe as a side dish with tacos or quesadillas, but I also think it's filling enough to eat as a main dinner dish!  It's also good on it's own over lettuce for lunch, or in a tortilla.  It's very, very simple, and you can top it with a wide variety of fresh veggies to make a well rounded dish for anytime.  Here's the recipe to try out for yourself!


1 1/2 cups rice
3 cups water
1 can black beans
1/2 teaspoon cumin
1/2 teaspoon seasoning salt
3 green onions, diced
1 pint cherry tomatoes, halved
1 avocado, diced
salt and pepper
salsa
cilantro 


Cook rice according to package directions (for mine, I poured the rice and water into a saucepan, brought it to a boil, cover and cook 15-20 minutes).  Set aside.

Rinse and drain black beans, pour into a microwave safe dish.  Add cumin and seasoning salt, microwave 2-3 minutes.  Remove from microwave and mash slightly.

Place rice in the bottom of a serving dish, top with beans.  Top beans with tomatoes, green onions, avocado, and season with salt and pepper.  Chop cilantro and add to the top, and serve with salsa.


And that's it!  So simple, but the flavors are fresh and bright, and you can even add a squeeze of lime juice onto the top for a bit of acid and citrus.  It doesn't take much prep and it's both easy and healthy.


I hope you'll try this out soon!  Let me know what you think!


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