Mexican Beans & Rice
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This is an easy, hearty vegan dish that you can pull together from leftover rice, some basic pantry staples and a little fresh produce. Enjoy it as a side dish or add cheese, avocado and/or your favorite protein inside a flour tortilla and enjoy it as a burrito or quesadilla.
Prep Time
0 minutes
Cook Time
30 minutes
Yield
4 Servings
Ingredients
2 tablespoons oil
1 cup onion, yellow (diced)
1 cup sweet potato (peeled and diced)
1⁄2 cup bell pepper, red (diced)
1 clove garlic (minced)
1⁄2 teaspoon chili powder
1⁄2 teaspoon cumin, ground (ground)
1⁄2 teaspoon coriander, ground (ground)
black pepper (to taste)
1 cup tomato, fire-roasted (diced)
2 teaspoons pepper, chipotle (minced or a pinch chipotle powder; to taste)
12 ounces beans, black (drained)
1 cup rice, brown (cooked)
cilantro
lime (cut into wedges)
Instructions
Heat the oil in a medium-sized stock pot, and sauté the onions, sweet potatoes and bell peppers over medium heat until soft, about 10 minutes. Add the garlic and spices, and sauté 2 minutes more until fragrant. Add the diced tomatoes, chopped chipotles, and black beans, simmer for 5 minutes.
Add the rice and heat throughout. Remove from the heat, stir in some fresh chopped cilantro (optional) and serve with lime wedges. Enjoy!