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
For Dry Black Beans start this 1-2 days prior to when you want to eat... Rinse the dry beans under water. Then pour into a large bowl (the beans will at least double in size while soaking), cover with water so that the water is about 1 inch above the beans. Place in the fridge overnight.
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 2 cups 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.
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.
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.
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!