Black Bean Bowl

Name: Black Bean Bowl
Prep time: 30 min
Cook time: 52 min
Total time: 82 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cup dry black beans (or two 15 oz cans, drained and rinsed); as needed Water; to taste Salt; 1 tsp cumin powder; ½ tsp chili powder; ½ tsp garlic powder; 4 cups chopped romaine or mixed lettuce; 2 medium tomatoes, diced; ½ medium red onion, finely diced; ¼ cup chopped cilantro; Juice of 1 lime; to taste Salt; ½ cup mayonnaise; ½ cup packed cilantro; Juice of 1 lime; 1 small garlic clove; 2 - 3 tbsp water (to thin); to taste Salt and pepper; 1 cup corn (fresh, frozen, or canned); 2 tbsp finely diced red onion; 1 tbsp chopped cilantro; Juice of ½ lime; Salt and pepper; 2 ripe avocados; Juice of ½ lime; Salt; Optional diced onion, tomato, cilantro, or jalapeño; 2 cups cooked rice; or; 2 cups cooked quinoa

Global Food & Fusion

Protein: Black Beans
Complete the plate: A full plate on its own
Turn leftovers into: Black Bean Corn Tostada → · Face First Black Bean Taco →
Serves: 4
Hands-on · total: 30 min · 82 min (est.)
Walk-away: No

Plan ahead: soak black beans overnight. Canned works too - rinse and skip the soak.

From my
kitchen

Worth knowing

What gives this any bowl the satiating taste is juiciness. Add the dressings of your choice but don’t be afraid to make it juicy!
Don't feel like every bowl needs every component. Even just lettuce, black beans, pico de gallo, and the cilantro lime dressing make an incredibly satisfying meal.
The cilantro lime dressing doubles as a great sandwich spread, wrap sauce, taco topping, or salad dressing.
Rice, quinoa, or even roasted sweet potatoes make excellent bases depending on what you're craving.
This bowl is a great place to use leftover vegetables. Roasted bell peppers, zucchini, cauliflower, broccoli, mushrooms, or sautéed onions all fit in naturally.
For extra crunch, finish with tortilla strips, pepitas, roasted chickpeas, or crushed tortilla chips just before serving.

Day 2 plan

Batch-prep the filling/components, but assemble fresh. Keep crisp toppings, sauces, and greens separate so day-two portions stay fresh.

Black Beansmedium effortprotein-forwardhigh-fiber

- Cook this meal

Ingredients & method

Prep

30 mins

Cook

52 mins

Total

82 mins

Serves

Ingredients

Black Beans

1 cupdry black beans (or two 15 oz cans, drained and rinsed)as neededWaterto tasteSalt1 tspcumin powder½ tspchili powder½ tspgarlic powder(optional)

Salad Base

4 cupschopped romaine or mixed lettuce

Pico de Gallo

2medium tomatoes, diced½medium red onion, finely diced¼ cupchopped cilantro

Juice of 1 lime

to tasteSalt

Cilantro Lime Dressing

½ cupmayonnaise½ cuppacked cilantro

Juice of 1 lime

1small garlic clove2 - 3 tbspwater (to thin)to tasteSalt and pepper

Optional Corn Salad

1 cupcorn (fresh, frozen, or canned)2 tbspfinely diced red onion1 tbspchopped cilantro

Juice of ½ lime

Salt and pepper

Optional Guacamole

2ripe avocados

Juice of ½ lime

Salt

Optional diced onion, tomato, cilantro, or jalapeño

Optional Grain

2 cupscooked rice

2 cupscooked quinoa

Optional Toppings

Pickled onions(optional)

Jalapeños(optional)

Crushed tortilla chips(optional)

Pumpkin seeds (pepitas)(optional)

Shredded cheese(optional)

Sour cream or Greek yogurt(optional)

Hot sauce(optional)

Extra cilantro(optional)

Instructions

Prepare the Black Beans
01
If using dry beans, wash and soak them overnight (8+ hours). Drain and discard the soaking water.
02
Pressure cook the beans with fresh water and salt until tender.
03
Instant Pot: Pressure Cook on High for about 25 - 30 minutes, followed by natural pressure release.
04
Drain any excess liquid if needed and season with cumin, chili powder, garlic powder (if using), and additional salt to taste.
05
Shortcut: Canned black beans work perfectly too. Simply drain, rinse, and warm them with the seasonings.
Prepare the Pico de Gallo
06
Combine tomatoes, onion, cilantro, lime juice, and salt.
07
Mix well and allow it to sit for 10 - 15 minutes so the flavors develop.
Prepare the Cilantro Lime Dressing
08
Add mayonnaise, cilantro, lime juice, garlic, salt, pepper, and a little water to a blender.
09
Blend until smooth.
10
Add more water as needed until the dressing reaches your desired consistency.
Prepare the Corn Salad (Optional)
11
Combine corn, onion, cilantro, lime juice, salt, and pepper.
12
Toss well and chill until ready to use.
Prepare the Guacamole (Optional)
13
Mash the avocados.
14
Mix with lime juice and salt.
15
Add diced onion, tomato, cilantro, or jalapeño if desired.
Prepare the Grain (Optional)
16
Cook rice or quinoa according to package directions.
17
Allow it to cool slightly before assembling the bowls.
Assemble the Bowl
18
Start with a layer of lettuce or mixed greens.
19
Add rice or quinoa if using.
20
Add the seasoned black beans.
21
Spoon over the pico de gallo.
22
Add the corn salad and guacamole if using.
23
Finish with the cilantro lime dressing or any salsa of your choice
24
Top with any additional toppings such as pickled onions, tortilla strips, pepitas, cheese, hot sauce, or extra cilantro.
25
This Black Bean Bowl is one of those meals that is easy to meal prep because every component can be made ahead of time and mixed and matched throughout the week. It's filling, protein-packed, colorful, and endlessly customizable depending on what you have in the refrigerator.

Worth knowing

What gives this any bowl the satiating taste is juiciness. Add the dressings of your choice but don’t be afraid to make it juicy!
Don't feel like every bowl needs every component. Even just lettuce, black beans, pico de gallo, and the cilantro lime dressing make an incredibly satisfying meal.
The cilantro lime dressing doubles as a great sandwich spread, wrap sauce, taco topping, or salad dressing.
Rice, quinoa, or even roasted sweet potatoes make excellent bases depending on what you're craving.
This bowl is a great place to use leftover vegetables. Roasted bell peppers, zucchini, cauliflower, broccoli, mushrooms, or sautéed onions all fit in naturally.
For extra crunch, finish with tortilla strips, pepitas, roasted chickpeas, or crushed tortilla chips just before serving.

Day 2 plan

Batch-prep the filling/components, but assemble fresh. Keep crisp toppings, sauces, and greens separate so day-two portions stay fresh.

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