TOMATO BLACK BEAN RICE
Leftover rice is perfect to make this tasty tomato rice with veggie sausage and black beans
Recommended Equipment
Ingredients
- 1-2 tablespoons plant oil
- 2 vegan sausages sliced
- 1 onion chopped
- 2 tomatoes diced
- 2 garlic cloves chopped
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 teaspoons fresh oregano
- 1/2 teaspoon salt
- pinch of pepper
- 1/4 teaspoon mild chili flakes
- 450 g cooked and cooled rice was about 200 g uncooked
- 1 can of cooked black beans
- 1 handfull of cilantro
- 1 avocado
- 1 lime
- 1 container of vegan sour cream
- pinch of Pul Biber optional
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 sausage and onion in a large pan with plant oil at medium to high heat for about three minutes.
- Then add the tomatoes, garlic, and spices and stir well.
- Add the rice and beans and continue frying for another 5 minutes, stirring occasionally.
- In the meantime, halve the avocado, remove the pit, and carefully peel off the skin. Then, slice it into lines from the outside, as shown in the photos.
- Wash the cilantro – a salad spinner works well for this – and pluck off the leaves, optionally chopping them. Halve the lime.
- Season the tomato rice to taste and serve with cilantro leaves, lime halves, avocado, and vegan sour cream.I also like to sprinkle fruity-spicy Turkish chili flakes (Pul Biber) on top – they complement the dish very well.
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