Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Source: EatingWell.com, 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

2 1/2 cups
435 calories; protein 16.4g; carbohydrates 59.6g; dietary fiber 9.6g; sugars 12.1g; fat 15.5g; saturated fat 6.4g; cholesterol 28.1mg; vitamin a iu 773.7IU; vitamin c 57mg; folate 94.1mcg; calcium 262.9mg; iron 2.8mg; magnesium 58.5mg; potassium 600.8mg; sodium 584.3mg; thiamin 0.4mg.

3 starch, 3 vegetable, 1 fat, 1 high-fat protein, 1 lean protein