I got sooooo burned out with meal planning during this pandemic, so I asked my sisters and sisters-in-law for ideas.
Here is an idea that my sister gave to me. It was delicious! So easy to throw together and so easy to adjust to your own tastes. Plus, it was so packed full of beautiful fresh fruits and veggies.
Black Beans and Rice
Ingredients:
Half large onion, or one small onion, finely chopped
1 tsp. olive oil
1 tsp. bottled minced garlic
2 (15 oz) cans black beans, drained
1 (15 oz) can crushed tomatoes
1 tsp. cumin
1 tsp. chili powder
1/4 cup cilantro, finely chopped
White or brown rice, for serving (1/2 cup to 1 cup rice per person)
Topping Options:
Avocado, chopped or sliced
Mango, chopped
Pineapple (canned pineapple tidbits or chunks, or fresh chopped pineapple)
Tomatoes, chopped (or halved grape tomatoes)
Bell peppers, chopped (or sliced mini bell peppers)
Sliced black olives
Sliced jalapenos (bottled or fresh)
Shredded cheese
Chopped cilantro
Sour cream of Greek yogurt
Directions:
Cook rice of choice according to package directions.
While rice is cooking, saute onion in olive oil over medium to medium high heat in saucepan until translucent. Add garlic and saute one minute longer.
Add drained black beans, crushed tomatoes, cumin and chili powder. Stir in cilantro. Simmer on low to medium low heat while preparing your vegetables.
Chop your vegetables, as desired.
Serve black beans over rice and top with desired toppings.
Source: My sister, Laurie Allred.
