Black Bean and Mushroom Bowls
Stephanie Ito
This is a favorite weeknight meal - fast to put together, filling, healthy, and delicious.
ingredients
- 1 tablespoon olive oil
- 2 medium onions, sliced
- 2 red bell peppers, cut into strips
- 3 garlic cloves, minced
- 10 ounces crimini mushrooms, sliced
- 10 ounces button mushrooms, sliced
- 1 tablespoon chili powder
- 1 (15 ounce) can black beans, drained and rinsed
- 3/4 cup purchased tomatillo salsa
- 1/2 cup chopped fresh cilantro
- 3 cups cooked white or brown rice
- Additional ingredients for garnishing (optional):
- Reduced-fat Mexican Cheese Blend
- Reduced-fat sour cream
- Chopped Avocado
- Chopped Tomato
directions
- 1
Heat olive oil in a large nonstick skillet over medium-high heat. Add next 3 ingredients; sauté until onions are soft, about 8 minutes. Add mushrooms and sauté 5 minutes. Stir in chili powder. Sauté until juices evaporate, about 5 minutes. Add beans and salsa, sauté 3 minutes. Stir in cilantro and season with salt and pepper.
- 2
In each bowl, mound about 3/4 cup rice and top with the mushroom mixture. Garnish as desired with cheese, sour cream, avocado and tomato.
Source: Stephanie Ito
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