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Fried Tomato Rice with black beans, Avocado and vegan sour cream

Fried tomato rice with black beans

Leftover rice is perfect to make this tasty tomato rice with veggie sausage and black beans, and turn it into a Mexican inspired bowl with cilantro, avocado and sour cream.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Quick & easy meals
Cuisine Fusion cuisine
Servings 2 servings
Calories 791 kcal

Recommended Equipment

measuring spoons/ cups*
kitchen scales*
cutting board*
knife*
large frying pan*
spatula*
salad spinner*
US Customary - Metric

Ingredients
 
 

  • 2 tablespoons olive oil
  • 1 vegan sausage sliced
  • 1 onion chopped
  • 2 garlic cloves chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon maple syrup
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika powder
  • 1 teaspoon salt
  • pinch of pepper
  • 1/4 teaspoon mild chili flakes
  • 2 tomatoes diced
  • 350 g cooked and cooled rice
  • 100 g cooked black beans drained and rinsed
  • 1 teaspoon vegetable stock powder
  • 1 handfull of cilantro
  • 1 avocado
  • 1 lime
  • 2 teaspoons fresh oregano optional
  • 2 tablespoons vegan sour cream

Instructions
 

  • First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything. 
  • Sauté veggie sausages and onion in a large pan with olive oil at medium to high heat for about 3 minutes.
  • Then add the garlic, tomato paste, maple syrup and spices and stir well. Sauté for about 3 minutes.
  • Add the tomatoes, the rice, beans and vegetable stock powder, and continue frying for another 5 minutes, stirring occasionally.
  • In the meantime, cut the avocado in halves, remove the pit, and carefully peel off the skin. Then, slice it into lines from the outside, as shown in the photos. Sprinkle with salt.
  • Wash the cilantro, a salad spinner works well for this, and pluck off the leaves, optionally chopping them. Cut the lime in halves, and one half in quarters.
  • Add the oregano to the tomato rice and squeeze the lemon half into it. Stir again and serve with cilantro leaves, lime quarters, avocado, vegan sour cream and optional extra chili flakes.

Nutrition

Calories: 791kcalCarbohydrates: 99gProtein: 24gFat: 36gFiber: 19gSugar: 12g
Keyword quick weeknight meal
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