Mexican Grain Bowl

Mexican Grain Bowl

Serves: 4


  • 2 cups black beans + rice + corn
  • 4 large handfuls of arugula
  • 1 lg sweet potato, peeled, cubed
  • 3-4 tbs olive oil
  • 2 tbs lime juice (1 lime)
  • 4 large flour or corn tortillas
  • 1/4 cup cheddar cheese or mexican cheese, grated
  • 1/4 cup chipotle sour cream
  • 2 lg avocados
  • salt
  • pepper


  1. Prepare the black beans + rice + corn recipe.
  2. Make the chipotle sour cream.
  3. Heat the oven to 425 degrees.
  4. Toss the sweet potatoes with 2 tbs olive oil, salt and pepper.
  5. Cook for 25-30 minutes, flipping halfway, until cooked through and carmelized.
  6. Combine the arugula, 1 tbs lime juice, 1 1/2-2 tbs olive oil, and a pinch of salt.  Toss in the cooked sweet potatoes.
  7. Add the avocado, 1 tbs lime juice, and 1/4 tsp salt to a bowl and mash / stir.
  8. Heat a panini maker (or skillet on stove) and cook cheese quesadilas (2 tortillas with 2 tbs cheese each) until the cheese has melted and the tortillas are crispy and slightly browned. Cut into quarters.
  9. In a large bowl, add the black beans + rice + corn, arugula salad, guacamole (as pictured above).
  10. Drizzle the chipotle sour cream over the beans and rice.
  11. Serve with a cheese quesadilla wedge.

Variations & Notes:

  • To make it gluten free, use corn tortillas.

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