10 minute Taco Bowl

This bowl is my go to “in a hurry” meal and it is so satisfying and delicious the entire family loves it.

To keep it as simple as possible all the ingredients (minus the rice) are frozen or from a can. Quick and fast is the name of my game.

Now, I didn’t really measure anything out here, except the rice. So, I’m going to try to give you some ball park amounts here, but the beauty of this dish is that you can’t really screw it up. Add as much or as little as you want, okay?

Ingredients: Makes 3 servings

• 1 can of black beans (rinsed)

• I cup frozen fire roasted corn. If you can’t find fire roasted, regular corn is just as good.

• Frozen green, red and yellow pepper strips. Again, if you can’t find these, you can slice your own. Just keep in mind, it won’t be as super duper fast to make this dish.

• 2 cups of rice - white or brown.

• avocado ( I use 1/2 avocado for each serving)

• 1 -2 tomatoes or a handful of cherry tomatoes - chopped

• Romaine lettuce

• 3 TBSP Chili Powder

• 3 TBSP Cumin

• salt

• Veggie broth for sauteing (note: if using frozen corn and peppers, you won’t need veggie broth to saute because there will be moisture in the pan from the frozen food defrosting.

  Instructions

• Start cooking the rice. I cook mine in an instant pot or sometimes a rice cooker (Note: You can cook the rice in a pot, but the dish will take longer than 10 minutes to make).

  WHILE YOU ARE WAITING FOR THE RICE…

• Saute the veggies in the pan until thawed.

• Add black beans.

• Add spices and a little salt if desired. If you need more chili powder or cumin, add away!

• Slice the avocado, set aside.

• Chop the tomatoes, set aside.

• Chop romaine lettuce, set aside.

• Once the rice is done, throw everything in the bowl. I use about 3/4 cups of cooked rice, but use as much as you want in your bowl.

• Top with salsa or hot sauce if desired.

  Enjoy!