Colorful beans and rice

I discovered a website that I really like called katheats.com.  She has a tribute to oatmeal that is out-of-this-world.

Colorful beans and rice

My changes to the original recipe are in blue.


Ingredients (serves 2)

For The Bowl

• 1 cup brown rice, cooked
• 1 can black beans, not drained (I used dried black beans that I cooked myself, just add some extra water if needed)
• 1 large sweet potato, chopped
• 1 cup frozen greens, such as spinach (I omitted this simply because I didn't have any, but I bet it would be good)
• Cumin, salt, pepper to taste (about 1 tsp each)
• 1/2 yellow onion, chopped fine

For The Salsa

• 1 small mango, diced
• 1 small avocado, diced
• 1 small red bell pepper, diced
• 1 diced tomato
• 2 tbsp chopped jalapenos (I deseeded mine so it wasn't spicy)
• Juice of 1 lime
• 2 tbsp chopped fresh cilantro
• Salt and cumin to taste (about 1/2 tsp each)

Toppings (I didn't even add the toppings--good as it was without them)

• Shredded jack cheese
• Greek yogurt
• Cholula

Instructions

• Cook rice per directions. Season with cumin.
• Add black beans, sweet potato, onion, and seasonings to a pot. Bring to high heat and reduce to low, simmering until sweet potatoes are soft.
• Add greens, cover and cook for 5 more minutes. You may need to add a splash of broth or water if it's too dry. Keep heat low to prevent this.
• Mix all salsa ingredients together and chill for 10 minutes.
• Layer rice, beans, cheese, salt and toppings to taste!