Healthy(ish) cooking on a Budget(ish)

Southwestern Lunch Bowls with Black Bean “Hummus”

Southwestern Bowls

One of my favorite items to shop for at the summer farmer markets is different types of peppers and tomatoes to make fresh salsas and other southwestern dishes. There are so many peppers, tomatoes, onions, and even corns that you can’t get in the store. And they are all fresh and local!

And is there any way you can go wrong with salsa? You pick out your ingredients and then mix! You can make it very mild or very spicy, all with just a tweak in ingredients. Then you can add that salsa into so many things: burritos, tacos, eggs, casseroles, or these filling southwestern lunch bowls.

Southwestern Lunch Bowls…

Are you a fan of Chipotle of Qdoba? While everyone debates who is better (I’m a Qdoba fan, Matt is a Chipotle fan) we all know that their burrito bowls are amazing. And what makes them amazing? Their customization! You can make it however you like with whatever you like (except guac is extra, yes we know Chipotle). My filling lunch bowls are easily customizable for every need and want, and a great way to use up some leftovers or summer farmer market finds!

…with Black Bean “Hummus”

Why “hummus”? It’s black beans on crack! Black beans with peppers, lime, and cilantro mixed in to form the consistency of hummus but the taste of spicy refried black beans (with out the refried part!)

Pro tips: 

  • Alter the pepper varieties to your own tastes and whatever you find at the farmer’s market! My recipe is a medium spiciness.
  • Want meat? Add some in! My version is vegan but just like Chipotle, make it your own!
  • Making an avocado rose is not as hard as it seems, the one pictured above was my first shot at it! The hardest part is finding a perfectly ripe avocado. This is a great YouTube video on how to make an avocado rose.

Southwestern Lunch Bowls are dairy & gluten free, vegan & vegetarian.

Nutrition facts per serving: 294 calories, 9.5g of fat, 1.7g of saturated fat, 3mg of cholesterol, 25mg of sodium, 762mg of potassium,49.6g of carb, 7.2g of fiber, 4.4g of sugar, 8.2g of protein. 76% of Vitamin A, 62% of Vitamin C, 2% of Calcium, 25% of Iron.

Southwestern Bowls

 

 

Print Recipe
Southwestern Lunch Bowls with Black Bean “Hummus”
Southwestern Bowls
Course Main Dish
Cuisine Mexican
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
Bowls
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
Bowls
Ingredients
Southwestern Bowls
Instructions
  1. Preheat oven to 375̊, place foil wrapped corn on a cookie sheet and cook for 20 minutes.
  2. While the corn is cooking, combine black beans, jalapeno pepper, poblano pepper, lime juice, and cilantro in a food processor or blender and mix until a fine paste forms. Warm on the stove in a small sauce pan.
  3. Sauté sliced bell pepper over medium-high heat for approximately 5 minutes, stirring often to get an even cook.
  4. By now, the corn should be soft in the oven. Carefully cut corn kernels off the cob and add to the peppers, cook another 2 or 3 minutes.
  5. Time to make those bowls! I start with the brown rice, then add about 2 scoops of the black bean “hummus”, then add a quarter cup of corn and a quarter cup of cooked bell peppers. Finish off with avocado, cilantro, and a squirt of lime juice. Serves 4!


1 thought on “Southwestern Lunch Bowls with Black Bean “Hummus””

  • Had leftover wild rice, so I thought this would be a quick and great recipe for tonight’s dinner. Very yummy.
    Just a warning to everyone out there though, DO NOT chop up a Serano Pepper and then casually put your hand near your eye- OUCH. That was absolutely the very worst pain I’ve ever been in, and I was sure I was burning my eyeballs out. FYI -if you should ever make such a mistake like me, MILK is the answer. Just poor the carton of milk on your eyes. Water does not do it.
    Ok, so after that I skipped the avocado rose, but other than that experience . . .all is good.

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