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Rice and Beans with Avocado, Tomato, and Cheese

Inspired by: Bean burrito. Why it's better: Zesty freshness, not refried.

  • Servings: 4
Rice and Beans with Avocado, Tomato, and Cheese

Photography: Raymond Hom

Source: Whole Living, October 2010


For the Beans

  • 2 15-oz. cans black beans with liquid
  • 2 tablespoons olive oil
  • 1/2 teaspoon red pepper flakes
  • 1/2 green bell pepper, seeded and diced
  • 1 cup diced white onion
  • Kosher salt

For the Salsa

  • 1 pint cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1 1/2 ounces cotija (or extra-sharp cheddar) cheese

For Serving

  • 4 flour tortillas
  • 4 cups short-grain brown rice, cooked
  • 1 avocado, seed removed, thinly sliced
  • 1 lime, cut into wedges


  1. Cook the beans: Heat oil in a saucepan over medium heat. Add onion, bell pepper, and red pepper flakes. Cook, stirring, until pepper is tender, about 8 minutes. Add beans and liquid and bring mixture to a boil. Reduce to a simmer. Cook, stirring, until slightly thickened, about 5 minutes. Season with salt.

  2. Prepare salsa: Combine tomatoes and onion; season with salt and top with crumbled cheese.

  3. To serve: Heat tortillas in a dry pan until warm. Spoon rice and beans over half. Top with avocado. Fold into quarters. Serve with lime and salsa.

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