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Homemade Spiced Pinto Bean Bowls with Avocado photo

Spiced Pinto Bean Bowls with Avocado

These Spiced Pinto Bean Bowls with Avocado are a flavor-packed, nutritious meal perfect for any busy night!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients:
  • 2 cups cooked brown rice for a wholesome base
  • 1 can pinto beans (15 oz)
  • 1 large avocado for creaminess and healthy fats
  • 1/4 cup minced red onion for a bit of crunch and flavor
  • to taste cilantro for fresh herb garnish
  • to taste hot sauce to add a spicy kick
  • to taste olive oil for sautéing and flavor
Spices:
  • 1 teaspoon cumin for seasoning the beans
  • 1 teaspoon chili powder for seasoning the beans
  • 1/2 teaspoon garlic powder for seasoning the beans
  • to taste salt for seasoning

Equipment

  • Medium Saucepan
  • Skillet
  • Knife
  • Cutting Board
  • Measuring cups
  • Measuring Spoons
  • Serving bowls

Method
 

Cooking Instructions:
  1. Start by cooking the brown rice according to the package instructions. Typically, it takes about 30-40 minutes to become tender and fluffy. Once cooked, set it aside.
  2. In a skillet, heat a drizzle of olive oil over medium heat. Add your pinto beans (drained and rinsed if using canned) along with the spices: 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, and salt to taste. Cook for about 5-7 minutes, stirring occasionally, until heated through and fragrant.
  3. While the beans are cooking, slice the large avocado in half, remove the pit, and scoop the flesh out into a bowl. Mash it lightly with a fork or leave it in slices, depending on your preference. Mince the red onion.
  4. In serving bowls, start with a base of brown rice. Top with a generous portion of spiced pinto beans, followed by the avocado and minced red onion. Garnish with fresh cilantro and drizzle with hot sauce for an extra kick.

Notes

  • For a lower-carb option, substitute brown rice with cauliflower rice.
  • Store components separately in airtight containers; beans and rice last 3-4 days, avocado 1-2 days.
  • To prevent avocado browning, squeeze lime juice over it before serving.