Bean & Veggie Taco Bowl
Simple brown rice and black beans serve as the backdrop for sautéed veggies and taco toppings!
Ingredients
- 1 teaspoon olive oil
- ½ medium green bell pepper, cored and sliced
- ½ medium red onion, sliced
- ½ cup cooked brown rice
- ¼ cup canned black beans, rinsed
- ¼ cup shredded sharp cheddar cheese (1 oz.)
- ¼ cup pico de gallo or salsa
- 2 tablespoons chopped fresh cilantro, lime wedges and hot sauce for serving
Directions
- Heat oil in a medium skillet over medium heat. Add bell pepper and onion; cook, stirring often, until the vegetables are crisp-tender, 5 to 8 minutes. Mound rice and beans in a bowl. Top with the vegetables, cheese, pico de gallo (or salsa) and cilantro, if using. Serve with lime wedges and hot sauce, if desired.
