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Step 1: Prep your vegetables, beans, etc. Step 2: Let everyone build their own meal-in-a-bowl. Want to add more to the grill? Try my Chipotle Chicken. 

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Time: 30 minutes
Serves: 4


  • 2 Tbs. extra-virgin olive oil
  • 1 large white onion, ½ diced, ½ thinly sliced
  • 1 clove garlic, minced
  • a pinch dried oregano
  • 1 15 oz. can no-salt-added black beans
  • ¼ tsp. kosher salt
  • 1 cup shredded cabbage
  • ½ cup white wine vinegar
  • 12 mini bell peppers
  • 3 cobs corn, husks removed
  • 2 oz. tortilla chips
  • 1 cup Avocado Lime Sauce (see below)


  1. In a medium pan over medium heat, heat the oil until shimmering. Sauté the diced onion until soft, 2–3 minutes. Add the garlic and oregano. Cook for 30 seconds. Add the beans with their liquid and the salt and bring to a simmer.
  2. Toss the cabbage and sliced onion with the vinegar.
  3. Grill the peppers and corn over a hot grill until charred in spots, 5–7 minutes, then cut the kernels from the cobs. (No grill? Cut off the raw corn kernels and sauté them over high heat. Then sauté the peppers.)
  4. Serve the beans, cabbage, peppers, and corn with the chips and Avocado Lime Sauce. Divide among 4 bowls.

Avocado Lime Sauce

Makes: 1 cup


  • 1 avocado
  • 2 Tbs. fresh lime juice
  • 1 jalapeño or serrano pepper, seeded
  • ¼ cup fresh cilantro
  • 2 Tbs. water
  • ½ tsp. kosher salt


  1. Blend everything in a blender until smooth.

Nutrition Information

Per serving (1 bowl + ¼ cup sauce): 

  • Calories: 410
  • Total fat: 19 g
  • Sat fat: 2.5 g
  • Carbs: 52 g
  • Fiber: 14 g
  • Total sugar: 9 g
  • Added sugar: 0 g
  • Protein: 11 g
  • Sodium: 440 mg
sliced radishes and snap peas topped with feta cheese

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