With just a few minutes, some simple pantry ingredients, and a handful of fresh veggies you can whip up these flavor-packed 20-Minute Black Bean Bowls with Confetti Slaw. They are easy, quick, and super delicious!
It’s snowing in Portland! And when it snows in Portland, everything shuts down. It gets icy and slick and nobody seems to know how to drive. A few inches of snow here usually results in school closing and general pandemonium around town. It’s not our fault, though. Us Portlanders live on hills and don’t plow our roads.
We live at the top of a big hill at about 500 feet elevation, where the snow and ice really causes trouble. That’s why this morning when we woke up to snow covering the ground I was both excited and at the same time mildly terrified.
Of course, Elle was absolutely thrilled by the snow. She’s been waiting patiently for over a year for such an event and so shortly after breakfast she and Andrew headed out to sled, make a snow woman, and engage in plenty of snow angel making.
I, on the other hand, was intent on making these Black Bean Bowls with Confetti Slaw to share with you, regardless of the apparent snowy obstacles in my way. Determined, I jumped in the car and very, very slowly drove to the grocery store. I passed–and I’m telling the truth here–no fewer than 9 cars abandoned along the road on the way to the store. Some in the middle of the street. Seriously.
Needless to say, the entire trip to the store was more exciting than it needed to be. But I made it back, ingredients in tow. After the excitement of the day I was relived at how absolutely simple these bowls are; they really are ready in a matter of minutes. And boy, did we devour them. Apparently playing in the snow all day (or driving to the grocery store) works up an appetite!
You certainly don’t need to wait for a snow day to make these, they are perfect any time. There are a ton of ways to adapt the recipe, too, so check out the note below for ideas.
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Serve the black bean filling inside of corn tortillas for a taco twist, or add some cheese and grill together for a quesadilla.
2 | Deconstruct the bowl by serving the beans, tomatoes, bell pepper, and avocado separately on a plate. Pull out some beans prior to adding the spinach if your child prefers not to eat cooked spinach.
3 | Add a pound of ground turkey or grass-fed beef while sautéing the onions then proceed with the recipe if you want to add extra protein.
4 | Offer grated cheese or sour cream on the side.
5 | Serve over cooked quinoa or brown rice.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Vegetarian, Vegan, Nut-Free and Refined Sugar-Free
20-Minute Black Bean Bowls with Confetti Slaw
For the Black Bean Filling
- 3 tablespoons olive oil
- 1 medium yellow onion finely chopped
- ½ teaspoon kosher salt
- 2 15- oz cans black beans drained and rinsed
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon mild chili powder
- 2 cups baby spinach about 2 big handfuls
For the Confetti Slaw
- ¼ cup lime juice from about 2-3 limes
- 1 small or ½ large purple cabbage very thinly sliced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 pint cherry tomatoes halved
- ¼ cup cilantro roughly chopped
- ¼ teaspoon salt
- 1 large or 2 small avocados sliced
- Hot sauce to taste optional
- In a large skillet, heat the olive oil over medium heat. Add the onions, sprinkle with ¼ teaspoon salt, and cook until the onions soften, about 5-8 minutes.
- Add the beans, cumin, garlic powder, chili powder, an additional ¼ teaspoon salt, and spinach. Saute for 3-5 minutes more, or until the beans are warmed through and the spinach wilts.
- Meanwhile make the slaw by combining the lime juice, cabbage, bell peppers, tomatoes, cilantro, and salt in a large bowl. Toss to combine.
- Serve the warm beans topped with the slaw and avocado, adding hot sauce to taste.