Black Bean & Corn Taco Bowl
15min
15min
5
488
Chef's Note
For a time-saving tip, you can use pre-cooked rotisserie chicken instead of cooking the chicken from scratch. Just shred it and add it when you would normally add the cooked chicken cubes. For a vegetarian version, replace the chicken with an additional can of black beans and add 1 cup of roasted pepitas for extra protein.
Tags
Ingredients
3 15-oz cans black beans
3 cups corn kernels
2 cups brown rice
2 pounds chicken breast
2 tablespoons olive oil
1 large red onion
2 medium red bell pepper
4 cloves garlic
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 cup fresh cilantro
3 whole limes
2 medium avocado
2 cups cherry tomatoes
1 cup Greek yogurt
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
- 1
Cook 2 cups of brown rice according to package instructions.
- 2
Drain and rinse 3 cans of black beans. Set aside.
- 3
Dice 1 large red onion and 2 medium red bell peppers. Mince 4 cloves of garlic.
- 4
Cut 2 pounds of chicken breast into 1-inch cubes. Season with salt and pepper.
- 5
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-7 minutes until browned and cooked through.
- 6
Add the diced onion and bell peppers to the skillet. Cook for 3-4 minutes until softened.
- 7
Add the minced garlic, 2 teaspoons of ground cumin, 1 teaspoon of smoked paprika, and 1/2 teaspoon of cayenne pepper. Stir and cook for 1 minute until fragrant.
- 8
Add the black beans and 3 cups of corn kernels to the skillet. Cook for 3-4 minutes until heated through.
- 9
Juice 2 limes and add the juice to the skillet. Stir to combine.
- 10
Chop 1 cup of fresh cilantro and quarter 2 cups of cherry tomatoes.
- 11
Dice 2 avocados into cubes.
- 12
In a small bowl, combine 1 cup of Greek yogurt with the juice of 1 lime and 2 tablespoons of chopped cilantro to make a lime-cilantro crema.
- 13
To assemble the bowls, divide the rice among 5 bowls, top with the black bean and chicken mixture, and garnish with diced avocado, cherry tomatoes, remaining cilantro, and a dollop of the lime-cilantro crema.
- 14
Serve immediately or store in airtight containers for meal prep.
Nutrition Information (per serving)
488
46g
33g
19g
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