Mexican Pink Bean Bowl

This Mexican Pink Bean Bowl makes eating more beans a snap. Tip: If you like a smoky taste, add ¼ tsp. of smoked paprika (for a smoky flavor without heat) or chipotle powder (for smoke and heat) to the beans when you add the coriander.

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

Time: 20 minutes.
Serves: 3

Ingredients

For the beans:

2 Tbs. extra-virgin olive oil
½ white onion, diced
¼ tsp. ground coriander
Pinch dried oregano
1 15 oz. can no-salt-added pink or pinto beans
½ tsp. kosher salt

For the bowl:

1 avocado, diced
½ cup diced cherry tomatoes
¼ cup diced white onion
1 jalapeño, seeded and minced
1/8 tsp. kosher salt
1 lime
1½ cups cooked brown rice
1½ cups shredded romaine

Instructions

Make the beans:

In a medium pan, heat the oil over medium heat until shimmering. Sauté the onion until softened, 2-3 minutes.
Stir in the coriander and oregano. Cook until fragrant, about 30 seconds.
Stir in the beans with their liquid. Simmer until heated through, 1-2 minutes.
Season with the salt.

Assemble the bowls:

In a medium bowl, combine the avocado, tomatoes, onion, jalapeño (if using), salt, and the juice of ¼ of the lime.
Divide the seasoned beans and rice into 3 bowls. Top with the avocado mixture and the romaine. Serve with the remaining lime.