# What You'll Need:
→ Beans
01 - 2 cans black beans, drained and rinsed
02 - 1 tbsp olive oil
03 - 1 small onion, diced
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 1/2 tsp chili powder
08 - Salt and black pepper, to taste
→ Grains
09 - 1 cup brown rice or quinoa
10 - 2 cups water or vegetable broth
11 - Pinch of salt
→ Vegetables and Toppings
12 - 1 cup cherry tomatoes, halved
13 - 1 cup corn kernels
14 - 1 red bell pepper, diced
15 - 1 avocado, sliced
16 - 1/4 cup fresh cilantro, chopped
17 - 1 lime, cut into wedges
→ Salsa
18 - 2 medium tomatoes, diced
19 - 1/4 cup red onion, finely chopped
20 - 1 small jalapeño, seeded and minced
21 - Juice of 1 lime
22 - 2 tbsp fresh cilantro, chopped
23 - Salt, to taste
# Directions:
01 - Rinse the rice or quinoa under cold water. In a saucepan, combine with water or broth and a pinch of salt. Bring to a boil, then cover and simmer for 15-18 minutes until cooked and fluffy. Remove from heat and set aside.
02 - In a skillet over medium heat, add olive oil and sauté onion for 2-3 minutes until soft. Add garlic, cumin, smoked paprika, and chili powder; cook for 1 minute. Stir in black beans, season with salt and pepper, and heat through for 5-7 minutes.
03 - In a bowl, combine diced tomatoes, red onion, jalapeño, lime juice, cilantro, and salt. Mix well and let sit for a few minutes for flavors to meld.
04 - Divide rice or quinoa among 4 bowls. Top with seasoned black beans, corn, cherry tomatoes, bell pepper, avocado slices, and fresh salsa. Garnish with chopped cilantro and lime wedges.
05 - Serve immediately and enjoy your vibrant taco bowl!
