This is one of my go-to weeknight meals because it’s low in calories and cheap to make. Oh and it’s pretty dang tasty. For a long time I wouldn’t eat beans. I had never tried them and just assumed they were gross. Now I love the velvety texture they add to dishes. Pair that will heat from jalapenos, and flavorful rice. You can’t go wrong. Did I mention there’s cheese and guac?
Enchilada sauce and a southwest seasoning blend make this dish so flavorful. Freezing enchilada sauce in ice cube trays ensures you always have some on hand to pop into dishes. Aldi has a big can of enchilada sauce that freezes well. [For other Aldi favorites, check out this post.] The seasoning blend is one I always have mixed up on hand. I call it turkey burger seasoning, since that’s what I started making it for (check that out here), but it’s good in eggs, rice, and cauliflower burritos.
Prep in Advance
Using dried beans, instead of cans, takes a bit more time but is cheaper. Beans take about an hour to simmer, but since their hands off you can cook them while prepping dinner a different night. I haven’t had much success cooking rice on the stove (it shouldn’t be hard, but I can’t get it right). I love my rice cooker. The beans and rice can be prepped ahead and this bowl turns out just as delicious as it would if you cooked everything that day. Peppers can be cut ahead of time while cutting veggies for another meal. Cut the jalapenos last to avoid getting contaminating other veggies with spice.
The best part about these black bean and rice bowls are the toppings. I mean isn’t that true of everything? Pizza. Ice cream. Tacos. Toast. Anyway, cheese is a must for me. If the magical ripening timeline of the avocado that’s sitting beside the coffee maker manages to line up with when I make this, I’ll make guacamole to dollop on time. Crushed up tortilla chips are delicious mixed in also. Cilantro, hot sauce, lime, and sour cream would also be good options.
Cover beans with water in a pot. Simmer for an hour or until beans are tender. Caps from peppers and a garlic clove in the pot add flavor.
Cook rice according to package directions. A rice cooker is your friend.
In a skillet, saute peppers on medium for a few minutes until starting to soften. Lower heat and add garlic.
Add enchilada sauce, seasoning, and beans to skillet. Once enchilada sauce has thawed, if using frozen, add rice and stir until rice is coated. Liquid from the beans can be added for more moisture if the rice needs it.