Mexican-Inspired Black Bean and Corn Bowls

Mexican-inspired black bean and corn bowl with fresh toppings
Mexican-inspired black bean and corn bowl with fresh toppings

These Mexican-inspired bowls combine smoky black beans, corn, rice and fresh lime salsa. They are a flexible weeknight meal; toppings can be adjusted to what is in season.

Prep: 15 minutes · Cook: 20 minutes · Serves: 3

Instructions

  1. Cook the rice or grain base according to its package directions, if using.
  2. Drain and rinse the black beans. Warm them in a skillet with cumin, paprika, salt and a squeeze of lime.
  3. Add the corn and cook until hot and lightly golden in spots.
  4. Divide the rice, beans and corn among bowls. Add the fresh toppings listed in the ingredients.
  5. Finish with lime juice and any salsa or dressing, then serve.

Watch the Recipe Video Here

Watch: Mexican-Inspired Black Bean and Corn Bowls recipe video

Ingredients

  • 2 cups cooked rice
  • 2 cans black beans, drained and rinsed
  • 1 1/2 cups corn kernels
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 1 avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1 lime, cut into wedges
  • Salt and pepper

Instructions

  1. Cook rice according to package directions if not already prepared.
  2. Heat oil in a skillet; add corn, cumin and paprika and cook until lightly golden.
  3. Add black beans and warm through, seasoning with salt and pepper.
  4. Divide rice among bowls and top with the bean-corn mixture, avocado and tomatoes.
  5. Finish with lime juice and serve with salsa or herbs if desired.

Check ingredient labels for allergens. Follow safe food-handling practices and verify meat or seafood is safely cooked before serving.

SOLE PICK COOK-ALONG

Simple Black Bean and Corn Salad — The Stay At Home Chef

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Prep: 15 min

Cook: 20 min

Total: 35 min

Yield: 3

Ingredients

  • 225 g uncooked rice
  • 1 can (240 g drained) black beans, rinsed
  • 150 g sweetcorn, drained if canned
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • 1 lime, zest and juice
  • 2 tomatoes, diced
  • ½ small red onion, finely diced
  • Small handful coriander, chopped, optional
  • Salt and black pepper, to taste
  • Avocado or plain yoghurt, optional toppings

Instructions

  1. Cook rice according to the package directions.
  2. Mix tomatoes, red onion, half the lime juice, optional coriander and a pinch of salt to make a quick salsa. Set aside.
  3. Heat oil in a skillet over medium heat. Add cumin, paprika and garlic powder; stir for 20 seconds.
  4. Add black beans and corn with 2 tbsp water. Cook for 5–7 minutes, stirring gently, until hot. Season and add lime zest and remaining juice.
  5. Divide rice among bowls. Add bean-corn mixture and salsa. Finish with optional avocado or yoghurt.