You can't go wrong with rice and beans for the perfect dinner-in-a-bowl that comes together in mere minutes and appeals to vegans and omnivores alike.
Preparation Time
20 mins
Cooking Time
5 mins
Total Time
25 mins
Recipe Instructions
Step 1
Heat a large skillet over medium heat. Melt butter in skillet; add rice and beans, stirring frequently. Cook until heated through, about 3 minutes. Add water, as needed, to get rice to desired texture. Remove from heat; set aside.
Step 2
In a blender or mini food processor, combine 1/2 of an avocado, 2 tablespoons cilantro, and lime juice. Blend until sauce is thin. Add water if needed.
Step 3
In 4 separate bowls, evenly divide rice and bean mixture, tomatoes, and corn. Sprinkle with salt and pepper. Drizzle with about 2 tablespoons of avocado-cilantro sauce. Top evenly with remaining avocado and cilantro. Add 1 tablespoon crushed tortilla chips to each bowl.
Ingredients
1 tablespoon unsalted butter
1 cup fresh corn kernels
1 teaspoon kosher salt
3 tablespoons fresh lime juice
1 pint cherry tomatoes, halved
1 (15 ounce) can no-salt-added black beans, drained and rinsed
