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Bean & Veggie Taco Bowl

Bean & Veggie Taco Bowl

Simple brown rice and black beans serve as the backdrop for sautéed veggies and taco toppings.


1 serving

Prep Time

20 minutes

Total Time

20 minutes


  • 1teaspoon olive oil
  • ½ green bell pepper, 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
  • Chopped fresh cilantro, lime wedges and hot sauce for serving (optional)


  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.
  2. 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.

Nutrition Facts

Per serving (recipe makes 1 serving)

Calories 435kcal
Carbohydrate Total 60g
Total Sugars 12g
Added Sugars 0g
Fiber 10g
Total Fat 16g
Saturated Fat 6g
Mono Saturated Fat 7g
Cholesterol 28mg
Sodium 584mg
Protein 16g
Potassium 601mg
Calcium 263mg
Folate 94mcg
Omega-6 1g
Vitamin E 2mg
Zinc 2mg
Vitamin B3 4mg

© Meredith Operations Corporation. All rights reserved. Used with permission.