Mouthwatering Vegan Mexican Fusion Bowl: Aromatic Rice, Black Beans, Chipotle Guacamole, and Corn Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup long
• grain white rice, uncooked
• 2 cups water
• 1 tablespoon vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 ripe avocados, pitted and diced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup lime juice, freshly squeezed
• 1 can (15 oz) corn kernels, drained and rinsed
• 1 small red bell pepper, finely diced
• 1 small jalapeno, finely diced (optional)

Instructions

1. In a medium saucepan, combine rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low and cover. Simmer for about 20 minutes or until the rice is cooked and fluffy. Set aside.
2. In a separate pan, heat the vegetable oil over medium heat. Add onion and garlic, sautéing until translucent.
3. Stir in black beans, cumin, salt, and pepper to taste. Cook for about 5 minutes or until heated through.
4. Prepare chipotle guacamole by mashing avocados with half of the lime juice, cilantro, and salt and pepper to taste. Fold in the remaining lime juice at the end.
5. For the corn salsa, mix together corn kernels, red bell pepper, jalapeno (if using), and a splash of lime juice. Season with salt and pepper to taste.
6. Assemble the fusion bowls by layering rice, black beans, guacamole, and corn salsa. Enjoy!

Chef’s Insight

The key to this dish is balancing flavors and textures. By layering the ingredients, you create an explosion of taste sensations that will have your guests begging for more!

Notes

Feel free to adjust the spiciness of this dish by adding more or less jalapeno in the corn salsa and chipotle guacamole.