Imagine this… Your spoon scoops up fluffy rice with smoky black beans, creamy avocado, salty Cotija cheese, cool tangy sour cream, fresh tomato, and bright cilantro.  Then you look at your child scooping up a giant spoonful of rice and a lone black bean, while simultaneously shoving cheese into her mouth with her other hand.  Ahhhh, family dinner ;).

Sound familiar?  Well, then this Weeknight Black Bean Taco Bowl Bar is just for you!  You can make the beans and rice on the weekend and reheat on the weeknight.  Then, everyone fills their bowl with any of the toppings that suits their fancy.  You can load ’em up and the kids can pick and choose. 

Black Beans are Sooooooo Good for You!

Black Beans are pretty amazing in terms of health benefits.  They have a whopping 15g of protein and 15g of Fiber in 1 cup!  It’s recommended that Women get 25g of Fiber daily, but most women aren’t getting this much in their diet.   When I checked my daily fiber intake, I was only at about 15g and was really surprised!!  Track your Fiber for a day or two and see how you stack up. 

Black beans are a great source of Fiber, especially if you’re eating a gluten free diet and may not be getting fiber from grains.  Try my Huevos Tostadas, Easy Brazilian Black Beans or Chickpea & Black Bean Cakes with Cucumber Yogurt Sauce or my Creamy Cajun Beans & Cauliflower over Quinoa for other great ways to enjoy black beans!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

PREP-AHEAD TO MAKE YOUR BLACK BEAN TACO BOWLS

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details) 

For Dry Black Beans start this 1-2 days prior to when you want to eat…Measure out 1 cup and strain them under water. Then pour into a bowl, cover with water so that the water is about 1 inch above the beans. Place in the fridge overnight.

You can definitely use canned black beans as well, just rinse them off under water and follow the same instructions in the recipe.

Mince the garlic, chop the cilantro, slice the scallion thin.

When you’re ready to cook the beans (this can be done up to 5 days in advance and even frozen up to 4 months in advance), drain them and give them another rinse. Pour them into a pot and add 1 cup water, along with the minced garlic, 1/2 cup cilantro, chili powder, cumin, and salt.

Bring the beans up to a boil, then turn the heat down to a simmer, cover and let cook for 60 minutes.  NOTE, for canned beans you can reduce this time to 20 minutes.

While the beans are cooking, make the rice. Rinse the rice under water in a strainer until the water runs clear. Add to 4 cups of water with a pinch of salt and bring up to a boil. Turn the water down to a low simmer, cover and cook for 20 minutes. 

ASSEMBLE YOUR BLACK BEAN TACO BOWL BAR 

When you’re ready to eat, reheat the beans and rice if you’ve made them ahead.  Dice the avocado and the tomato. Get the sour cream and cotija cheese, extra cilantro leaves, and tortilla chips ready.

Serve the the rice in bowls with beans on top. Let everyone top them with whatever they want! Enjoy!

ENJOY!

😍 Carrie

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Black Bean Taco Bowls

Black Bean Taco Bowls have fluffy rice with smoky black beans, creamy avocado, salty Cotija cheese, cool tangy sour cream, fresh tomato, and bright cilantro.  This Black Bean Taco Bowl Bar lets everyone fills their bowl with any of the toppings that suits their fancy.  You can load 'em up and the kids can pick and choose.  #tacos #tacobowls #healthyfood #healthydinner #familydinner #kidsdinner #blackbeans #vegetarian

Course Main Course

Cuisine Mexican

Keyword black beans, dinner, easy dinner, family dinner, tacos, vegetarian

Prep Time 10 minutes

Cook Time 1 hour

Dry Bean Soaking 8 hours

Total Time 1 hour 10 minutes

Servings 4 servings

Author Carrie Tyler

Ingredients

• 16 Black Beans, dry soaked in water or canned
• 1 clove Garlic
• 1 tsp Chili Powder
• 1 tsp Cumin
• 1 tsp Salt
• 1 cup Fresh Cilantro
• 2 Scallions
• 2 cups Rice, uncooked
• 1 cup Sour Cream
• 1 cup Cotija Cheese
• 1 Avocado
• 1 Tomato
• 1 cup Tortilla Chips

Instructions

Prep-Ahead Instructions

1. For Dry Black Beans start this 1-2 days prior to when you want to eat...Measure out 1 cup and strain them under water.  Then pour into a bowl, cover with water so that the water is about 1 inch above the beans.  Place in the fridge overnight.

   

2. Mince the garlic, chop the cilantro, slice the scallion thin.  

3. When you're ready to cook the beans (this can be done up to 5 days in advance and even frozen up to 4 months in advance), drain them and give them another rinse.  Pour them into a pot and add 1 cup water, along with the minced garlic, 1/2 cup cilantro, chili powder, cumin, and salt.

4. Bring the beans up to a boil, then turn the heat down to a simmer, cover and let cook for 60 minutes.

5. While the beans are cooking, make the rice.  Rinse the rice under water in a strainer until the water runs clear.  Add to 4 cups of water with a pinch of salt and bring up to a boil.  Turn the water down to a low simmer, cover and cook for 20 minutes. 

6. While the beans and rice are cooking (or warming back up), dice the avocado and the tomato.  Get the sour cream, cotija cheese, extra cilantro leaves, and tortilla chips ready in bowls with spoons.

7. When the beans and rice are done, serve the the rice in bowls with beans on top.  Let everyone top them with whatever they want!  Enjoy!