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This Black Bean, Corn and Charred Tomato Bowl is Light and Filling

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A light, healthy and filling meal to satisfy your Taco Tuesday cravings. This recipe can be customized to your liking and comes together in just 15 minutes.

Recipe Calories
Calories 340 calories
Recipe Fat
Fat 16 grams fat
Recipe Prep Time
Prep Time 10 minutes
Recipe Cook Time
Cook Time 15 minutes
Recipe Yield
Yield 1 serving


  • ½ cup black beans, low sodium or no salt added
  • 1 teaspoon olive oil
  • ½ cup grape tomatoes
  • ½ cup fresh corn kernels cut off cob
  • ½ avocado
  • 1 radish, thinly sliced
  • 2 tablespoons fresh cilantro
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • ½ teaspoon ground cumin


  1. Warm the black beans in a small pot on the stovetop and season with cumin.
  2. Place the warmed black beans in a pile in the corner of a shallow bowl.
  3. Heat a small skillet over medium-high. Add the oil to the pan, swirl to coat. Add the tomatoes; cook until charred but not collapsing, about 3 minutes, shaking the pan once to turn the tomatoes.
  4. Place the tomatoes next to the beans in the bowl.
  5. Add the corn to the pan; cook until heated through, 2 to 3 minutes.
  6. Place the corn next to the tomatoes in the bowl.
  7. Add the avocado slices, radish slices and cilantro to the bowl. Sprinkle with the salt and pepper.
  8. Serve with a lime wedge and enjoy! Can also be served taco style in a corn tortilla or over a bed of greens or brown rice.

Per Serving: 340 calories, 16 grams fat, 2.5 grams saturated fat, 44 grams carbohydrate, 15 grams fiber, 5 grams sugar (0 added sugar), 11 grams protein.

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