Ingredients
Scale
- 2 cups organic short-grained brown rice (cooked* (½ cup cooked rice per person))
- Sea salt and freshly ground pepper
- 2 15 oz cans black beans, drained and rinsed
- 3 cloves garlic (minced)
- ½ medium white onion (diced)
- 1 jalapeño pepper (seeded and chopped)
- ½ cup fresh cilantro (tender stems and leaves chopped)
- 1 medium-sized tomato (coarsely chopped)
- 2 tablespoons olive oil
- 1 teaspoon cumin
- ½ teaspoon ground coriander
- 1 teaspoon ground chipotle
- 1 tablespoon unfiltered apple cider vinegar
- Fresh lime juice
Instructions
- In a big pan or skillet, over a medium flame, add 2 tablespoons of olive oil, diced onion and jalapeño. Cook until onion is softened, 3-5 minutes, add the garlic, cook for another 30 seconds. Add the spices, ground coriander, cumin and chipotle. Stir. Add the beans and a pinch of sea salt. Gently stir, careful not to mash the beans. Cook for another 3 minutes. Add the tomato and cilantro, stir to combine the ingredients, cook for another few minutes, until cilantro is wilted. Add a splash of apple cider vinegar, stir the mixture, and, if you have it, a squeeze of a lime, for brightness. Stir again and then remove from the heat. Season to taste with salt and freshly ground pepper.
- Serve the black beans over rice with a green salad, fresh avocado, and sprouts.
Notes
*½ of uncooked rice equals 1 cup cooked
- Prep Time: 5 minutes
- Cook Time: 10 minutes