Black Bean Quesadilla Bowl
Try this dish for Meatless Monday! We love it because it’s so economical—nothing stretches like black beans and rice. And most of the ingredients are common staples. It’s a perfect throw-together weeknight meal for busy families.
- 1 cup uncooked brown rice
- 1 large red onion (diced)
- 1/2 teaspoon kosher salt
- 1 (30 ounce) can black beans (drained and rinsed)
- 16 ounces fresh salsa
- 8 ounces shredded cheese
- shredded lettuce
- plain Greek yogurt
Make rice according to package directions. Set aside.
In a skillet sprayed with nonstick cooking spray, sauté onion and salt on medium-low for 10 minutes to caramelize slightly.
Add beans and salsa. Sauté until hot, about 3-5 minutes.
To serve: in each bowl, scoop 1/2 cup rice, then 1 cup black bean sautee, and top with shredded cheese. If desired, top with avocado, lettuce, Greek yogurt, or cilantro. Enjoy!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.