Pear and Black Bean Enchilada Rice Bowls
A savory meal-prep bowl with smoky enchilada rice, black beans, roasted vegetables, and fresh Bartlett pear for a bright sweet contrast. It reheats well, packs easily for lunches, and offers a Mexican-inspired change from the usual pear-based savory recipes.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 1 servings
Ingredients
- 120 g Bartlett Pear
- 75 g Brown Rice
- 100 g Canned Black Bean
- 5 g Cilantro
- 2 g Cumin
- 10 g Lime juice
- 10 g Olive oil
- 80 g Red Bell Pepper
- 40 g Red Onion
- 60 g Salsa
- 2 g Smoked Paprika
- 90 g Zucchini
Instructions
- Cook the brown rice until tender and fluff it with a fork.
- Heat the olive oil in a skillet and sauté the red onion, red bell pepper, and zucchini until lightly browned.
- Add the black beans, cumin, smoked paprika, and salsa, then stir and simmer until the mixture is hot and well coated.
- Stir the lime juice into the rice and divide it between meal-prep containers.
- Top each portion with the bean and vegetable mixture.
- Dice the Bartlett pear and add it on top just before sealing the containers for a fresh sweet finish.
- Finish with chopped cilantro and chill until ready to serve.