Simple brown rice and black beans serve as the backdrop for sautéed veggies and taco toppings!
MAKES 1 SERVING/ TOTAL TIME 20 MINUTES
1 teaspoon olive oil
½ green bell pepper, cored and sliced
½ red onion, sliced
½ cup cooked brown rice
¼ cup canned black beans, rinsed
¼ cup shredded sharp Cheddar cheese (1 oz.)
¼ cup pico de gallo or salsa
2 tablespoons Chopped fresh cilantro, lime wedges and hot sauce for serving
Heat oil in a medium skillet over medium heat. Add bell pepper and onion; cook, stirring often, until the vegetables are crisp-tender, 5 to 8 minutes. Mound rice and beans in a bowl. Top with the vegetables, cheese, pico de gallo (or salsa) and cilantro, if using. Serve with lime wedges and hot sauce, if desired.
6.4g saturated fat,