Go Back
Taco bowls have surged in popularity in recent years, becoming a staple in modern cuisine that appeals to a wide range of tastes and dietary preferences. These vibrant and customizable dishes encapsulate the essence of Mexican flavors while offering a quick and nutritious meal solution for busy lifestyles. The Speedy Fiesta Taco Bowl stands out as an ideal choice for anyone looking to enjoy a wholesome and colorful meal in under 30 minutes. Whether you’re a meat lover, vegetarian, or following a gluten-free diet, this recipe caters to all, making it a versatile option for family dinners or meal prep.

Quick Taco Bowl with Black Beans and Rice

Discover the vibrant and customizable Speedy Fiesta Taco Bowl recipe, perfect for busy lifestyles! Whip up this delicious meal in under 30 minutes, featuring fluffy rice, hearty black beans, sweet corn, and colorful veggies. Whether you're a meat lover, vegetarian, or gluten-free, this bowl caters to all tastes. Packed with nutrients and bursting with Mexican flavors, it's ideal for family dinners or meal prep. Elevate your dining experience with fresh toppings and enjoy a dish that's as nutritious as it is flavorful!
Print Recipe Pin Recipe

Ingredients
  

1 cup long-grain white rice

2 cups vegetable broth

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 medium red bell pepper, diced

1 small red onion, diced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon olive oil

1 avocado, sliced

1 cup cherry tomatoes, halved

1/2 cup shredded cheese (cheddar or a Mexican blend)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Salt and pepper, to taste

Instructions
 

Cook the Rice: In a medium saucepan, bring the vegetable broth to a vigorous boil. Once boiling, add the long-grain rice, reduce the heat to low, and cover with a lid. Allow the rice to simmer for about 15-18 minutes, or until the grains are tender and the liquid is fully absorbed. Remove from heat and fluff the rice with a fork, then set aside.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Once hot, add the diced red onion and red bell pepper. Sauté for approximately 3-4 minutes, stirring occasionally, until the vegetables soften and become fragrant.

      Add Beans and Spices: To the skillet, stir in the rinsed black beans and corn kernels. Add the ground cumin, chili powder, garlic powder, and onion powder. Season with salt and freshly cracked pepper to taste. Continue to cook for an additional 5 minutes, stirring frequently until the mixture is heated through and the flavors meld together.

        Assemble the Bowl: In a large serving bowl, create a base layer with the fluffy cooked rice. Evenly distribute the black bean and corn mixture on top of the rice.

          Add Toppings: Generously layer the bowl with sliced avocado, halved cherry tomatoes, and a sprinkling of shredded cheese.

            Garnish and Serve: Finish the dish by scattering fresh chopped cilantro over the top. Serve with lime wedges on the side for an added burst of flavor. Enjoy your delightful and colorful Taco Bowl!

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                Presentation Tips: For a vibrant presentation, use a clear bowl to showcase the colorful layers. Arrange the toppings in a visually appealing manner, and consider serving with a cute and colorful spoon for added flair.