4 Serves
88 Mins
Prepare the base by rinsing the rice and cooking it according to package instructions using a pot.
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MexicanVitamin K
20 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
310 µg / 400 µgCalcium
131 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
126 mg / 420 mgPhosphorus
331 mg / 1,250 mgPotassium
1196 mg / 4,700 mgSodium
851 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
14 g / 28 gSugar
4 g / 50 gSaturated Fat
5 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
64 gAlcohol
0 g
Heat the vegetable oil in a large frying pan over medium heat.
Add chopped onions and garlic to the frying pan and sauté until fragrant and translucent.
Stir in the black beans and season with salt and pepper, cooking until heated through.
Assemble the bowls by layering the cooked rice, the bean mixture, and topping with fresh salsa and add more vegetables like avocado.
9
g60
g17
g
Greek