MATERIALS
Makes 2-3 servings
1 tbsp oil (omit if water sauteing)
1/2 medium onion, diced
4 medium garlic cloves, minced
1 tomato, diced
1 tsp chili powder
1 tsp garlic powder
1 tsp oregano
1/2 tsp cumin
1/4 tsp cayenne pepper (optional)
1/2 tsp salt, or to taste
2 1/2 tbsp tomato paste
1 can black beans, drained and rinsed
1/2 cup cilantro, finely chopped (optional)
1 cup brown rice, uncooked
Extras: cilantro, avocado slices/guacamole, corn, salsa, etc.
PROCEDURE
1. Prepare brown rice according to package directions.
2. Heat oil, if using, in a skillet over medium heat. Saute onions and garlic for 4-5 minutes.
3. Add diced tomato and continue to cook for a couple minutes.
4. Add spices and tomato paste and mix. Add a few tbsp water as necessary. Stir in black beans and heat for a couple more minutes. Stir in cilantro, if using. Taste and adjust seasonings as necessary.
5. Assemble your bowl with black beans and all your favorite extras!
THE RUNDOWN
This is one of the first trials recipes we made and it remains a staple. Easy enough for a weeknight dinner and still very flavorful. Double the recipe if you want leftovers. Think Chipotle in your own kitchen. Pro tip - when you are short on time and energy, skip spicing up the beans and go straight to Step 4 using just the can of black beans. Admittedly not as flavorful, but way faster.
Inspired by: Oh She Glows