Vegetarian Recipes- Black Beans and Rice

Note: This recipe is for people following a vegetarian (meat-free) diet. However, this recipe may include ingredients such as dairy or other animal-based products that may not fit in with vegan or some other vegetarian diets.

This is a scrumptious and easy recipe. If you have leftovers, consider serving the beans on a salad the next day.

Prep time: 30 to 40 minutes

Ingredients:
2 15 oz. cans black beans, drained
1 c. onion, chopped
2 bay leaves
4 cloves garlic, minced
1 tbsp. cilantro
14 oz. can diced tomatoes (low sodium)
1/2 c. frozen corn niblets, thawed
1 c. hot cooked rice
1/4 c. jalapeño jack cheese, shredded
1/2 tsp. cumin
1/2 tsp. chili powderred pepper flakes to taste (optional)

Directions:

• 
  Sauté 3/4 cup onions, garlic, and bay leaves in oil.
• 
  Add black beans, cilantro, tomatoes, cumin, chili powder, red pepper flakes, and corn.
• 
  Simmer until heated through and flavors meld.
• 
  Make a mold of cooked rice on a platter.
• 
  Pour bean mixture over the rice.
• 
  Garnish with 1/4 cup chopped onions.
• 
  Sprinkle cheese over the beans.

Serves: 4

Serving size: 1/4 cup rice and 1 1/4 cup beans

Nutritional analysis (per serving):
307 calories
15 g protein
3 g fat
2 g sat. fat
55 g carbohydrate
12 g fiber
8 mg cholesterol
765 mg sodium
157 mg calcium
3.4 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Variations and suggestions:
If you do not have canned tomatoes, try using salsa. Add sliced red peppers.