Plant-Powered Portabella & Bean Bowl

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Plant-Powered Portabella & Bean Bowl

  • Author: OBGadmin
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
Print Recipe

Description

This flavourful vegetarian recipe brings the essence of a delicious bean and mushroom burrito to a bowl. Featuring smoky portabella mushrooms, seasoned taco rice, and a hearty black bean and corn salsa, every spoonful is bursting with savoury, Mexican-inspired flavours.

Ingredients

Scale
  • 2 tbsp (30 mL) canola oil, divided
  • 1 tbsp (15 mL) tomato paste
  • 1 tbsp (15 ml) taco seasoning mix
  • 1 small red onion, diced, divided
  • 1 cup (250 mL) jasmine rice
  • 1¼ (300 mL) cups water
  • 1 can (341 ml) Peaches & Cream corn
  • 1 cup (250 mL) black beans, drained and rinsed
  • 1 cup (250 mL) quartered cherry tomatoes
  • 1 tbsp (15 mL) lime juice
  • Salt and pepper to taste
  • 3 large portabella mushroom caps, stem removed, sliced
  • 2 tsp (10 mL) smoked paprika

Instructions

In a medium pot over medium heat, heat 1 tbsp oil and cook tomato paste, taco seasoning, and ½ of the red onion, about 1 minute. Add the rice and stir to coat. Add water and bring to a boil over high heat. Reduce heat to medium-low, cover, and cook for 15-18 minutes. Once cooked, fluff with a fork. Set aside.

While the rice cooks, in a medium bowl, mix together the corn, beans, tomatoes, remaining onion, and lime juice. Season with salt and pepper to taste. Set aside.

In a large non-stick pan, heat 1 tbsp oil over medium-high heat. Add sliced portabella mushrooms; cook 6-8 minutes or until browned. Sprinkle with smoked paprika; cook another 2-3 minutes.

To assemble bowl, divide rice between 4 bowls. Top with bean and corn salsa, spiced mushrooms, and any optional garnishes.

Notes

Smoked paprika adds a subtle smokiness to this dish. Can be substituted with regular paprika or chili powder.

Nutrition

  • Serving Size: 1 serving
  • Calories: 389
  • Sugar: 7g
  • Sodium: 618mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Carbohydrates: 71g
  • Fiber: 8g
  • Protein: 11g
  • Cholesterol: 0g

If you like this, try these:

Crispy Black Bean and Sweet Potato Quesadillas

These Crispy Black Bean and Sweet Potato Quesadillas make the perfect weeknight meal. The slightly sweet flavour of the sweet potato pairs well with the savoury black beans and Tex-Mex spices, creating a delicious balance of sweet, spicy, and a little bit smoky. Topped with a gooey Mexican cheese blend, these quesadillas offer the ultimate comforting flavour combination.
View Recipe

Creamy Black Bean Taco Soup

Enjoy your favourite vegetarian taco flavours surrounded by a spicy, creamy broth! Black beans are the star of the show here, and they’re married with flavourful spices and plenty of veg. Like tacos, the toppings are the fun part, so heap bowls of this delicious and nutritious soup high with shredded cheddar, avocado, cilantro, and tortilla chips. Hearty, simple, and oh-so-satisfying, this soup is the perfect make-ahead meal for easy lunches and dinners.
View Recipe

Maple Bacon Baked Beans

Baked beans are hearty and delicious comfort food. This quick version uses both canned black beans and white beans, making them an ideal weeknight side-dish. With sweetness from the maple syrup and smokiness from the bacon, not to mention other aromatics such as espresso powder and Dijon mustard, it’s no wonder why people flock to the kitchen while they’re in the oven. Rich and deeply flavourful, these baked beans just need some crusty bread or corn bread on the side.
View Recipe