Creamy Mexican Black Beans & Rice

Creamy Mexican Black Beans & Rice
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 393.3
  • Total Fat: 16.1 g
  • Cholesterol: 83.3 mg
  • Sodium: 202.6 mg
  • Total Carbs: 40.7 g
  • Dietary Fiber: 8.1 g
  • Protein: 24.4 g

View full nutritional breakdown of Creamy Mexican Black Beans & Rice calories by ingredient
Submitted by:

Number of Servings: 3


    *Brown Rice, long grain, 1 cup (remove)
    Beans, black, 1 cup (remove)
    Green Peppers (bell peppers), 1 cup, chopped (remove)
    Onions, raw, 1 medium (2-1/2" dia) (remove)
    *Cumin seed, 1 tsp (remove)
    Chili powder, 1 tsp (remove)
    Tofu, extra firm, .66 block (remove)
    Salt, 1 dash (remove)
    Pepper, black, 1 dash (remove)
    *Skim Milk, .75 cup (remove)
    *(2)Sargento Pepper Jack Cheese Slices, 1.5 serving (remove)
    Butter, unsalted, 1 tbsp (remove)
    Egg, fresh, 1 large (remove)



1. Press and cube tofu into 1/3" size cubes. Add to saute pan with chopped onion, garlic, and butter. Cook over medium heat for 8-10 minutes until slightly browned and onions are translucent.

2. In seperate bowl, mix black beans, uncooked rice, chopped green pepper, sea salt, pepper, chili powder, cumin, egg, and milk until well blended.

3. Add tofu and onion mixture to bowl with beans and stir gently to combine.

4. Place is lightly greased baking dish and cover with pepperjack cheese.

5. Bake at 375* for 45 minutes. Serves 3.

Serving Size: Serves Three Entree Sized Portions

Number of Servings: 3

Recipe submitted by SparkPeople user APATRICIAO521.

Rate This Recipe