Claude Chef

Mexican Black Bean & Rice Bowl

2 servings Prep: 15 min Cook: 30 min 520 cal/serving
mexican bowl vegan-option comfort-food

Mexican Black Bean & Rice Bowl

Smoky seasoned black beans over fluffy rice, loaded with charred corn, pickled jalapeños, avocado, and lime. A satisfying bowl that’s mostly pantry-powered.

Servings: 2 | Prep: 15 min | Cook: 30 min | Calories: 520 per serving

Ingredients

Rice

  • 1.5 dl jasmine rice
  • 3 dl water
  • Pinch of salt

Black Beans

  • 150g dried black beans (soaked overnight)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • ¼ tsp chili flakes
  • 1 tbsp tomato paste
  • 300ml water or vegetable stock
  • 1 tbsp olive oil
  • Salt and pepper to taste

Toppings

  • 100g frozen corn
  • 1 avocado, sliced
  • 2 tbsp pickled jalapeños
  • 2 spring onions, sliced
  • 1 lime, cut in wedges
  • Fresh cilantro
  • Sour cream or crème fraîche
  • Cholula or hot sauce

Instructions

  1. Cook the rice: Rinse rice until water runs clear. Combine with water and salt in a pot. Bring to boil, reduce to low, cover and cook 12–14 minutes. Rest 5 minutes off heat, then fluff with a fork.

  2. Cook the beans: Heat olive oil in a pot over medium heat. Sauté onion until soft, about 5 minutes. Add garlic, cumin, smoked paprika, and chili flakes — cook 30 seconds until fragrant.

  3. Simmer: Add soaked and drained black beans, tomato paste, and water/stock. Bring to a boil, reduce heat and simmer 20–25 minutes until beans are tender. Mash some beans against the side of the pot for a creamier texture. Season with salt and pepper.

  4. Char the corn: While beans simmer, heat a dry skillet over high heat. Add frozen corn and cook without stirring for 2–3 minutes until charred in spots. Toss and repeat. Set aside.

  5. Assemble: Divide rice between two bowls. Spoon beans over rice. Top with charred corn, avocado, pickled jalapeños, spring onions, cilantro, and a dollop of sour cream. Squeeze lime over everything. Finish with cholula.

Notes

  • Dried beans: Soak overnight (8+ hours) for best results. If using canned beans, skip the simmering — just heat through with the spices for 5 minutes.
  • Storage: Beans and rice keep separately 4–5 days in the fridge.
  • Variations: Add a fried egg on top, crumble some feta, or stir some frozen peas into the rice.

Equipment Used

  • Medium pot with lid (rice)
  • Medium pot (beans)
  • Skillet (corn)

Nutrition (per serving)

NutrientAmount
Protein18g
Carbs72g
Fat16g
Fiber14g