Mexican Black Bean Bowl

Ingredients
 

• 1 cup quinoa (or brown rice)

• 1 tbsp olive oil

• 1/4 cup minced onion

• 1 clove garlic, minced

• 2 cans (15 oz each) black beans, rinsed and drained

• 4 tbs fresh lime juice

• 1/4 cup chopped fresh cilantro

• 1 cup shredded lettuce

• 1/4 tsp chili powder

• pinch of cayenne pepper

• 1/4 cup fresh lime juice

• Sea salt

• ½ cup organic corn (optional)

• 1 avocado, peeled and diced

• ½ cup diced seeded tomatoes

• Hot sauce or salsa (optional)

Directions

Cook 1 cup quinoa or brown rice according to package directions. While quinoa or rice is cooking, heat 1 tbsp of olive oil in a saucepan over medium heat. Pour minced onion into the saucepan and saute for a few minutes till it softens and begins to turn brown. Add the minced garlic to the pot and let it saute for 1-2 minutes longer till aromatic.

Add the black beans to the pot of onions along with 1/2 cup water, 2 tbsp of chopped fresh cilantro, chili powder and cayenne pepper. Bring the beans to a boil, then reduce heat to medium low. Let the beans simmer for 15 minutes till the liquid is mostly evaporated. Stir in 2 tbsp of fresh lime juice. Season with sea salt to taste.

When the quinoa or rice is fully cooked, remove from heat and fluff with a fork. Use the fork to mix in 2 tbsp of chopped cilantro and 2 tbsp fresh lime juice. Season with sea salt to taste.

Divide the cilantro lime quinoa/rice between four serving bowls. Top each portion of quinoa with 1/4 cup of shredded lettuce. Top each portion of lettuce with simmered black beans. Top the black beans with corn, tomatoes, avocado, hot sauce or salsa.