Bean & Veggie Taco Bowl

Bean & Veggie Taco Bowl

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From: EatingWell.com, October 2017

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

Ingredients 1 serving

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  • 1 teaspoon olive oil
  • ½ green bell pepper, cored and sliced
  • ½ 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
  • Chopped fresh cilantro, lime wedges and hot sauce for serving (optional)

Preparation

  • Prep

  • Ready In

  1. 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 information

  • Serving size: 2½ cups
  • Per serving: 434 calories; 16 g fat(6 g sat); 10 g fiber; 60 g carbohydrates; 16 g protein; 94 mcg folate; 28 mg cholesterol; 12 g sugars; 0 g added sugars; 774 IU vitamin A; 57 mg vitamin C; 263 mg calcium; 3 mg iron; 584 mg sodium; 601 mg potassium
  • Nutrition Bonus: Vitamin C (95% daily value), Calcium (26% dv), Folate (24% dv)
  • Carbohydrate Servings: 4
  • Exchanges: 3 starch, 3 vegetable, 1 fat, 1 high-fat protein, 1 lean protein

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