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A close-up of a taco rice bowl with black beans and avocado, topped with fresh pico de gallo, cilantro, and a lime wedge in a white bowl.

Taco Rice Bowl With Black Beans And Avocado

myrecipe
A satisfying and flavorful meal, this taco rice bowl features seasoned rice, savory black beans, and creamy avocado. It's the perfect customizable dish for easy weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 40 minutes
Steaming time 5 minutes
Total Time 1 hour
Course Lunch, Main Course
Cuisine American, Mexican
Servings 4 bowls
Calories 620 kcal

Equipment

  • Medium pot
  • Small saucepan
  • Small bowl
  • Whisk

Ingredients
  

FOR THE RICE:

  • 4 cups water
  • 2 cups slow-cooking jasmine brown rice rinsed
  • 1 cup tomato puree/sauce
  • 1 tablespoon regular American salt-free chili powder
  • 1.25 teaspoons fine salt

FOR THE BEANS:

  • 1 tablespoon olive oil
  • 0.5 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 0.5 teaspoon smoked paprika
  • 2 (15-ounce) cans low-sodium black beans drained & rinsed
  • 0.5 teaspoon fine sea salt
  • 2 tablespoons water or vegetable broth

SWEET CHILI MUSTARD SAUCE:

  • 0.5 cup regular yellow mustard
  • 0.25 cup pure maple syrup
  • 2 tablespoons chili powder
  • 1-2 tablespoons water

FOR SERVING:

  • 1 medium avocado, chopped
  • 1 cup chopped tomatoes

Instructions
 

Cook the Seasoned Rice

  • In a medium pot, combine the rinsed rice, water, tomato puree, chili powder, and salt. Stir to combine and bring the mixture to a boil over high heat.
  • Once boiling, reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and let it simmer for 35-40 minutes. Do not lift the lid.
  • When the rice is tender and has absorbed the liquid, remove it from the heat. Let it steam, still covered, for 5 more minutes. Fluff the rice with a fork before serving.

Build Flavor in the Beans

  • While the rice is simmering, heat the olive oil in a small saucepan over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant, about 3-4 minutes.
  • Stir in the cumin and smoked paprika, and toast for about 30 seconds until aromatic.
  • Add the drained and rinsed black beans, salt, and water or broth. Stir everything together and let it heat through for about 5 minutes, allowing the flavors to meld.

Whisk the Sauce

  • In a small bowl, combine the yellow mustard, pure maple syrup, and chili powder. Whisk vigorously until the sauce is smooth.
  • Add 1-2 tablespoons of water, whisking until you achieve a drizzling consistency.

Assemble Your Bowl

  • Layer the seasoned rice into your serving bowls. Spoon a generous portion of the black beans over the top. Garnish with freshly chopped avocado, tomatoes, and any other toppings you like. Finish with a drizzle of the sweet chili mustard sauce.

Notes

Variations: For a non-vegan meal, add seasoned ground beef or shredded chicken. For a fajita-style bowl, add sautéed bell peppers and onions. To add crunch, top with toasted pepitas or crushed tortilla strips.
Storage: To maintain freshness, store each component (rice, beans, sauce, tomatoes) in separate airtight containers in the refrigerator for up to 4 days. Do not cut the avocado until ready to serve.
Reheating Tip: Warm the rice and beans on the stovetop or in the microwave. Add a splash of water to rehydrate if needed. Assemble the bowl with cold toppings just before eating.
Sauce Alternatives: If you prefer a different sauce, try a classic pico de gallo or a creamy crema made by blending avocado, lime juice, and cilantro.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 620kcalCarbohydrates: 90gProtein: 20gFat: 18gSaturated Fat: 2.5gSodium: 800mgPotassium: 900mgFiber: 15gSugar: 15gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 5mg
Keyword meal prep, rice bowl, taco bowl
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