Made this up in my kitchen and even my meat loving husband enjoyed this and went back for more!

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a 2-quart saucepan over medium heat; cook and stir onion, red bell pepper, 1/2 of the tomato, and garlic until onion is translucent, 5 to 10 minutes. Mix black beans, water, salt, chili powder, paprika, and black pepper into onion mixture; simmer until heated through, about 10 minutes.

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  • Remove saucepan from heat and stir cilantro and remaining tomatoes into bean mixture; serve over brown rice.

Nutrition Facts

418 calories; protein 17.1g; carbohydrates 70.1g; fat 8.8g; sodium 1998.1mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/11/2018
Perfect! I was craving Mexican food and this hit the spot. Easy and delicious! Read More
(1)

Most helpful critical review

Rating: 3 stars
12/26/2017
It needs more flavor. I added a can of Rotel instead of water. Came out much better. Read More
(1)
12 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/19/2015
My daughter has been begging for burrito bowls so I tried this recipe out for her. Iried the beans alone and thought the flavoring/spices could be tweaked but my family all liked it. It was pretty quick and easy too. I did use jasmine rice instead of brown because I didn't realize I was out of brown rice. Read More
(1)
Rating: 3 stars
12/25/2017
It needs more flavor. I added a can of Rotel instead of water. Came out much better. Read More
(1)
Rating: 5 stars
02/11/2018
Perfect! I was craving Mexican food and this hit the spot. Easy and delicious! Read More
(1)
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Rating: 5 stars
12/29/2016
I doubled the recipe and substituted fresh cooked black beans for canned. Otherwise I followed the recipe. This made for a quick meal. I will definitely make this again. Read More
(1)
Rating: 5 stars
12/17/2016
I made this pretty much as written using green bell pepper instead of red and omitting the cilantro. I removed about 1/3 of the bean mixture and put it in the blender and then put the blended mixture back in with the beans. This thickened the mixture and made it less soupy. We loved the flavor and I served it with some diced avocado on top. I love that this is completely vegan and tastes amazing. You don't miss the meat or cheese. The only thing I would change is to use half the salt. This recipe will go in the regular rotation. Quick easy and thrifty. Read More
(1)
Rating: 5 stars
11/22/2015
This was delicious and the kind of basic recipe that allows for additions and substitutions to accommodate personal tastes or what is on hand. My husband likes a big dinner so I doubled the recipe. No leftovers. Read More
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Rating: 5 stars
07/17/2017
I made this as the recipe suggested but left out the cilantro as my husband doesn't care for that and poured it over a quinoa and brown rice mixture. Will try it again but add chicken andouille sausage. Very easy to make and with the sausage my husband will give it a five but I gave it a five because it is fast and easy not much cleanup and I liked it enough to get a second helping. Read More
Rating: 4 stars
03/10/2017
Very tasty except that it was too salty for me. I would cut the salt in half at least next time I make it. Read More
Rating: 5 stars
03/24/2020
This was delicious. I made the following changes. I didn't have fresh tomatoes so I added a can of diced tomatoes. I used about 1/4 cup diced celery added to onion mixture. No salt added, just a couple of shakes of adobo all purpose seasoning. Black beans seasoned with garlic, onion and other spices. Omitted the chili powder. Will make again. Read More
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