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Bean & Veggie Taco Bowl


1 teaspoon olive oil

½ green bell pepper, cored and sliced

½ red onion, sliced

½ cup cooked brown rice

¼ cup canned black beans, rinsed

¼ cup shredded sharp Cheddar cheese (1 oz.)

¼ cup pico de gallo or salsa

2 tablespoons Chopped fresh cilantro, lime wedges and hot sauce for serving


Step 1

Heat oil in a medium skillet over medium heat. Add bell pepper and onion; cook, stirring often, until the vegetables are crisp-tender, 5 to 8 minutes. Mound rice and beans in a bowl. Top with the vegetables, cheese, pico de gallo (or salsa) and cilantro, if using. Serve with lime wedges and hot sauce, if desired.

Nutrional Facts (per serving)

Calories: 435

Fat: 16g

Carbs: 60g

Protein: 16g

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