Black Beans & Rice

Posted on 14. May, 2015 in Blog, Recipe

recipe - black beans & rice taco


I started the Ultimate Reset this week & this is one of my favorite recipes from week one, so I wanted to share it with all of you.   It is very filling & if you don’t mind eating the same thing a couple nights during the week or for lunch the next day, you can easily double, triple, or even quadruple the recipe.  I multiplied everything by four.  It was so nice to just warm up dinner one night & not have to do any prep work.  Let me know how you like it!


Black Beans & Rice
Recipe type: Main Dish
Serves: serves 1
  • Ingredients
  • ¾ cup cooked brown rice
  • ½ cup canned low-sodium black beans
  • ¼ tsp. extra-virgin olive oil
  • ⅛ tsp. ground chili powder
  • 1 pinch ground cumin
  • ¼ tsp. ground coriander
  • 1 tsp. Bragg® Liquid Aminos
  • Himalayan salt (to taste)
  1. Directions
  2. While rice is cooking, heat beans gently in saucepan until very hot. Drain and return to pan. Add olive oil, spices, Bragg Liquid Aminos, and Himalayan salt. Stir well. Gently fold beans into cooked rice.
Notes: I added some fresh pico de galla, some avocado, and some fresh squeezed lime! As you can see from the photo, I also wrapped everything in a white corn tortilla shell. These are the fresh corn tortilla not the crunchy pre-formed variety.
Nutrition Information
Serving size: 1


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Patty Kinsella Fitness