wholeliving

Rice and Beans with Avocado, Tomato, and Cheese

Inspired by: Bean burrito.

Why it's better: Zesty freshness, not refried.
Whole Living, October 2010
  • Yield Serves 4
Add to Shopping List

Ingredients

  • For the Beans

    • 2 15-oz. cans black beans with liquid
    • 2 tablespoons olive oil
    • 1/2 teaspoon red pepper flakes
    • 1/2 green bell pepper, seeded and diced
    • 1 cup diced white onion
    • Kosher salt
  • For the Salsa

    • 1 pint cherry tomatoes, halved
    • 1/2 small red onion, thinly sliced
    • 1 1/2 ounces cotija (or extra-sharp cheddar) cheese
  • For Serving

    • 4 flour tortillas
    • 4 cups short-grain brown rice, cooked
    • 1 avocado, seed removed, thinly sliced
    • 1 lime, cut into wedges

Directions

  1. Cook the beans: Heat oil in a saucepan over medium heat. Add onion, bell pepper, and red pepper flakes. Cook, stirring, until pepper is tender, about 8 minutes. Add beans and liquid and bring mixture to a boil. Reduce to a simmer. Cook, stirring, until slightly thickened, about 5 minutes. Season with salt.

  2. Prepare salsa: Combine tomatoes and onion; season with salt and top with crumbled cheese.

  3. To serve: Heat tortillas in a dry pan until warm. Spoon rice and beans over half. Top with avocado. Fold into quarters. Serve with lime and salsa.

Recipe Reviews