Vegetable Taco Rice with Black Beans
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Ingredients
- 400 g tinned black beans, drained and rinsed
- 1 onion, finely chopped
- 1 red pepper, diced
- 1 taco seasoning
- 150 g iceberg lettuce, shredded
- 150 g cherry tomatoes, halved
- 4 tbsp tomato salsa
- 1 tbsp vegetable oil
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 471 kcal
- Protein
- 14.7 g
- Carbohydrate
- 85.5 g
- of which sugars
- 7.2 g
- Fat
- 5.1 g
- of which saturates
- 0.6 g
- Fibre
- 11 g
- Salt
- 1.51 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Heat the vegetable oil in a frying pan over a medium-high heat and cook the onion and pepper for 5-6 minutes until softened.
- 3
Add the black beans and taco seasoning with the amount of water the packet suggests and simmer for 5-6 minutes, mashing some of the beans with a fork, until thickened.
- 4
Divide the rice between four bowls and top with the bean mixture, shredded lettuce and cherry tomatoes.
- 5
Spoon over the tomato salsa to serve.
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