Spicy Black Beans and Greens over Rice

Spicy Black Beans and Greens over Rice

Here we are, well into January, the month that promises a fresh start after holiday indulging. Yet, many of us truly struggle to get on track (or stay on track), and if this sounds painfully familiar, you have lots of company.

That’s where this recipe comes in…a simple way to renew your commitment to self-care – with more fresh, whole-food plant-based meals.

I included this recipe in the Plant-Based Food Guide: How to Eat Well on a Budget that I created for the T. Colin Campbell Center for Nutrition Studies just a few months back.

How can we make a nutrition-packed meal quickly, and without straining the family wallet? My answer to this universal challenge is very often Spicy Black Beans and Greens over Rice, and I hope you enjoy this easy dish as much as we do.

However, please know that if you are feeling a little extra lost this month in your personal quest to develop new, healthier habits, you are not alone…or at least, don’t have to be. Visit my Vegan Coaching page, and let me know if I can help.  xxoo


2 cups of prepared black beans, or one 15-ounce can, drained and rinsed
3/4 cup fresh salsa (or to taste)
4 cups of raw greens, stems stripped, and leaves rinsed and chopped
salt and pepper to taste
4 cups of cooked brown rice (warm)

Garnishes: avocado, chopped tomatoes, diced bell peppers, and fresh cilantro or basil


Heat black beans in a large saucepan. Stir in salsa, and then add the chopped greens. Cover to steam until tender. Season to taste with salt and pepper.

Serve over warm brown rice.

Garnish with avocado, chopped tomatoes, diced bell peppers, and fresh cilantro or basil. Serve along with toasted corn tortillas, if desired.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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