Simple brown rice and black beans serve as the backdrop for sautéed veggies and taco toppings!

Katie Webster
Source:, October 2017




Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

435 calories; protein 16.4g 33% DV; carbohydrates 59.6g 19% DV; dietary fiber 9.6g 38% DV; sugars 12.1g; fat 15.5g 24% DV; saturated fat 6.4g 32% DV; cholesterol 28.1mg 9% DV; vitamin a iu 773.7IU 16% DV; vitamin c 57mg 95% DV; folate 94.1mcg 24% DV; calcium 262.9mg 26% DV; iron 2.8mg 16% DV; magnesium 58.5mg 21% DV; potassium 600.8mg 17% DV; sodium 584.3mg 23% DV; thiamin 0.4mg 39% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
Looking for plant based recipes. This recipe looks great Read More
Rating: 5 stars
So colourful and satisfying. Really well balanced meal Read More