Simple brown rice and black beans serve as the backdrop for sautéed veggies and taco toppings! Source:, October 2017

Katie Webster


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; total fat 15.5g 24% DV; saturated fat 6.4g; cholesterol 28mg 9% DV; sodium 584mg 23% DV; potassium 601mg 17% DV; carbohydrates 59.6g 19% DV; fiber 9.6g 38% DV; sugar 12g; protein 16.4g 33% DV; exchange other carbs 4; vitamin a iu 774IU; vitamin c 57mg; folate 94mcg; calcium 263mg; iron 3mg; magnesium 58mg; thiaminmg.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
So colourful and satisfying. Really well balanced meal Read More
Rating: 5 stars
Looking for plant based recipes. This recipe looks great Read More