Rice and Beans with Avocado, Tomato, and Cheese
- Comments()
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
-
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.
-
Prepare salsa: Combine tomatoes and onion; season with salt and top with crumbled cheese.
-
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.
So super yummy. Didn't really even need the tortilla.
This looked good and it tasted even better. The kids went bananas over it.
this looks amazing, will try it tonight!
This was wonderful. I smell horribly of onions and cutting the onions made me look like I was mourning lol. But on a serious note I was full off of just one tortilla that I stuffed full of the ingredients. It was all very fresh and healthy. I love it and will definitely make it again.