Black Bean Tex Mex Bowl

This is an infinitely variable feast. You can make this with leftover rice, or beans. You can pop opened a can of chili beans in sauce and omit a whole step. You can use cabbage. You can use kale. You can top with sour cream. You can use whatever salsa you like or have.

The basics are a rice pilaf with lots of veggies, creamy beans flavored with Tex Mex tones, some crunchy greens and kicked up salsa. And of course lemon or lime. Using leftovers (I freeze rice pilafs), this can be a very fast, wholesome vegetarian meal.

Black Beans:

1 can black beans, drained lightly

1/4 cup water

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp turmeric

1/4 tsp cumin

Rice pilaf:

1/2 cup short grain brown rice

1/4 cup multicolor quinoa

1/4 cup pearled barley

1/2 tsp salt

2 cups water

1/4 cup corn kernels

1/2 red pepper, finely diced

1/2 sweet yellow onion, finely diced - about 1/2 cup

1 small sweet potato, peeled and finely diced

greens for garnish - cabbage, kale or Brussels sprouts, sliced

fresh cilantro leaves for garnish

green salsa or pico de gallo salsa for garnish - I used both

lemon or lime wedges

Roast the sweet potato: Preheat oven to 425F. Toss the potato with a dash of olive oil. Spread evenly on a rimmed baking sheet. Roast for about 15 minutes and stir. Repeat roasting for about another 10-15 minutes or until the potatoes are just barely cooked through.

Steep the black beans: mix all the black bean ingredients together in a small pot. Bring to a gentle boil and stir. Reduce to a low simmer, cover, and steep until the rest of the dish is ready to serve.

Make the pilaf: Toast the rice, barley and quinoa in a dash of olive oil for about 3-5 minutes, until a nutty aroma. Add the salt and water and bring to a gentle boil. Stir and reduce heat to a simmer. Cover for about 15 minutes or until all the water has been absorbed.

Meanwhile, heat a skillet to high and then carefully tip in the corn kernels. Shake the pan and allow the kernels to toast up a bit. Remove to a bowl after they have browned up just a bit. Reduce heat to medium and tip in the red pepper and onion with a dash of olive oil. Sauté the veggies for a few minutes until softened and sweetened. Set aside with the corn.

Assembly: Stir together the pilaf and the toasted veggies, along with the sweet potato. Divide among four bowls. Divide the black beans among the bowls, serving on one side of the rice. Garnish the other side of the rice with the salsas and the greens. Serve with lemon or lime wedges.

Serves 4.

Comments

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