Ingredients:

  • 2 (15 oz / 425g) cans black beans, drained and rinsed
  • 1 tbsp olive oil
  • 1/2 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup water
  • 1 cup frozen corn, thawed
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, juiced
  • 3 cups cooked brown rice
  • 2 ripe avocados, diced
  • 1 cup shredded romaine lettuce

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add the diced yellow onion and sauté until translucent, about 3-4 minutes.
  2. Stir in the minced garlic, cumin, and smoked paprika, stirring constantly for 30 seconds until fragrant.
  3. Fold in the black beans, salt, pepper, and water. Simmer for 5-8 minutes, stirring occasionally, until the liquid has reduced to a thick glaze.
  4. In a medium mixing bowl, combine the corn, diced red onion, and chopped cilantro. Pour the fresh lime juice over the mixture and add a pinch of salt; toss gently to combine.
  5. Assemble the bowls by layering cooked brown rice, seasoned black beans, fresh corn salsa, diced avocado, and shredded romaine lettuce.