Boil the brown rice according to the instructions on the packet and prep the onions, garlic, pepper and tomato and set aside.
Meanwhile, heat the oil in a large, deep frying pan over medium heat. Add the onions, garlic and pepper and sautee for 5 minutes. Add the cherry tomatoes, along with the chilli powder and paprika, and cook for 2-3 more minutes.
Squash the tomatoes a little with your spoon to release their juices. Add the black beans, and season with salt and pepper to taste.
When the rice is cooked, drain it and add it to the bean mixture. If the mixture seems a little dry, add a dash of water.
When the mixture is hot and well combined, serve topped with the grated cheese and fresh coriander. Broil to melt the cheese on top if desired.
Calories from fat148
Calories from saturated fat49
Total Fat16.4 g
Saturated Fat5.4 g
Trans Fat0.0 g
Polyunsaturated Fat3.4 g
Monounsaturated Fat6.5 g
Total Carbohydrate85 g
Dietary Fiber20.1 g
For vegan version, omit the cheese.
You can sprinkle vegan mozzarella shreds on top or serve with dairy-free yogurt.