Ingredients:

  • 2 (15 oz / 425g) cans black beans, drained and rinsed
  • 1 cup (240ml) salsa verde
  • 1 tbsp (15ml) olive oil
  • 1/2 medium (75g) yellow onion, finely diced
  • 2 cloves (6g) garlic, minced
  • 1/2 tsp (2g) ground cumin
  • 3 cups (450g) cooked brown rice or quinoa
  • 1 cup (150g) frozen corn, thawed or charred
  • 1 large (150g) ripe avocado, sliced
  • 1/2 cup (30g) fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 1/4 cup (40g) red onion, finely diced

Instructions:

  1. Heat the olive oil in a medium saucepan over medium heat. Add the diced yellow onion and sauté for 3–4 minutes until translucent. Stir in the minced garlic and cumin, cooking for another 60 seconds until the fragrance is released and the garlic is pale gold.
  2. Pour in the rinsed black beans and the salsa verde. Stir well to coat every bean. Bring the mixture to a gentle simmer and cook for 5–7 minutes until the liquid thickens into a glossy glaze.
  3. Divide the cooked rice or quinoa evenly among four bowls. Ladle a generous portion of the warm salsa verde black beans over the grains.
  4. Arrange the charred corn, sliced avocado, and diced red onion in sections on top of the beans. Garnish with a sprinkle of fresh cilantro and serve with a lime wedge on the side.