| 15 | 40 | 383 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 4 |
| 1 3/4 cup | Black beans, canned (rinsed) |
| 1 dash | Black pepper |
| 2 cup | Brown rice, long-grain, cooked (prepare according to package instructions) |
| 2 tsp | Chili powder |
| 1 1/2 tsp | Cumin |
| 1/2 tsp | Paprika |
| 5 clove(s) | Garlic (minced) |
| 1/2 tsp | Oregano, dried |
| 1/2 cup | Cilantro (coriander) (torn) |
| 2 tbsp | Extra virgin olive oil |
| 2 cup | Frozen yellow corn kernels |
| 1 medium pepper(s) | Red bell pepper (chopped) |
| 1/2 tsp | Red pepper flakes |
| 1 tomato | Roma tomatoes (chopped) |
| 1 medium | White onion (chopped) |
1. Combine the oil and garlic in a large saucepan or wok. Heat on low about 5 minutes, stirring occasionally.
2. Add the chili powder, cumin, paprika, oregano and red pepper flakes and simmer and stir another 5 minutes.
3. Add the onion and pepper. Turn the heat up a bit and sauté for 5 minutes. Add the tomato and corn and sauté for another 5 minutes.
4. Add the brown rice and sauté 5 more minutes. Fold in the beans, cilantro and salt. Add some black pepper and any additional seasonings to taste.
Serve and enjoy!
Beans
are a great source of plant-based protein and are high in fibre!
| Grain | 0.9 |
| Meat Alternative | 0.6 |
| Vegetables | 2.8 |
