Black Bean and Corn Rice Skillet
A quick and hearty vegan black bean and corn rice skillet perfect for a budget-friendly lunch or dinner.
5 min
Prep
15 min
Cook
4
Serves
320
Calories
Macros · per serving
12g protein
58g carbs
4g fat
Ingredients
For 4 servings
- 1 can black beans
- 1 can canned corn
- 1 cup rice
- 1 onion
- 2 tomato
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon ground cumin
- salt — to taste
- black pepper — to taste
- cilantro — to taste
Instructions
- 1
Rinse and drain the black beans. Drain the canned corn.
- 2
Finely chop the onion and garlic. Dice the tomatoes.
- 3
Heat olive oil in a large skillet over medium heat.
- 4
Add the onion and garlic to the skillet, sautéing until the onion is translucent.
- 5
Stir in the cumin, salt, and pepper. Cook for another minute.
- 6
Add the diced tomatoes and cook for a few minutes until they soften.
- 7
Add the drained black beans, corn, and rice to the skillet. Stir well to combine.
- 8
Cook for about 5 minutes, stirring occasionally until heated through.
- 9
Garnish with fresh cilantro before serving.
Cook it this week.
NeatEat plans Black Bean and Corn Rice Skillet — and the rest of your week — around your budget, groceries included.