recipe: black beans and greens over rice

i recently watched Forks Over Knives and am hoping to adopt a more plant-based diet for the family. while looking at the recipes on Dr. T. Colin Campbell Center for Nutrition Studies‘ website, i found this recipe that worked well with the leftovers from taco night a few days ago. it was a win win.

i used spinach as the greens and had lots of fresh toppings, as i would for a taco. well, basically it was a burrito without the wrapper.

it was simple to make and easy to eat – perfect recipe for a weeknight when you don’t have time to whip up something fancy but still has all the robust flavors you want for dinner.


  • 1 15-ounce can, drained and rinsed
    -or- 2 cups cooked black beans
  • ¾ cup fresh salsa
  • 4 cups raw greens, stems stripped, and leaves rinsed and chopped
  • Salt (optional) and pepper to taste
  • 4 cups cooked brown rice
  • ½ avocado, cut in small chunks
  • ½ cup organic corn
  • ½ cup diced bell pepper
  • cilantro or basil, to taste
  • hot sauce of choice, optional


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 (optional) and pepper.

serve over warm brown rice. garnish with avocado, chopped tomatoes, diced bell peppers, and fresh cilantro or basil.

add hot sauce of choice for desired heat.


T Colin Capbell Center for Nutrition Studies Spicy Black Beans and Greens Over Rice by Vicki Brett-Gach

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