One-Pan Crispy Black Bean and Rice Skillet

This is an example of a meal that Solin would create to include in your personalized meal plan.

One-Pan Crispy Black Bean and Rice Skillet

YOUR SOLIN GENERATED RECIPE

One-Pan Crispy Black Bean and Rice Skillet

Savor a hearty, one-pan dish full of crunchy tempeh, creamy black beans, and tender brown rice, all combined with vibrant red bell pepper and sweet corn. This satisfying skillet delivers a delicious fusion of textures and wholesome flavors, perfect for a nutritious meal any time of the day.

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NUTRITION

515kcal
Protein
33.5g
Fat
17.6g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

130g Black Beans (canned, drained)

100g Brown Rice (cooked)

1/2 Red Bell Pepper

1/4 cup Corn (canned, drained)

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Press and cube the tempeh into bite-size pieces for a crispy texture.

  • 2

    Heat olive oil in a large non-stick skillet over medium heat. Add the cubed tempeh and cook until all sides are golden brown, about 5-7 minutes.

  • 3

    Add the drained black beans, cooked brown rice, chopped red bell pepper, and corn to the skillet. Stir to combine.

  • 4

    Season the mixture with salt and pepper to taste. Allow the ingredients to heat through, stirring occasionally for 3-4 minutes.

  • 5

    Plate the skillet mixture and enjoy while warm for a nourishing, wholesome meal.

One-Pan Crispy Black Bean and Rice Skillet

This is an example of a meal that Solin would create to include in your personalized meal plan.

One-Pan Crispy Black Bean and Rice Skillet

YOUR SOLIN GENERATED RECIPE

One-Pan Crispy Black Bean and Rice Skillet

Savor a hearty, one-pan dish full of crunchy tempeh, creamy black beans, and tender brown rice, all combined with vibrant red bell pepper and sweet corn. This satisfying skillet delivers a delicious fusion of textures and wholesome flavors, perfect for a nutritious meal any time of the day.

NUTRITION

515kcal
Protein
33.5g
Fat
17.6g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

130g Black Beans (canned, drained)

100g Brown Rice (cooked)

1/2 Red Bell Pepper

1/4 cup Corn (canned, drained)

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Press and cube the tempeh into bite-size pieces for a crispy texture.

  • 2

    Heat olive oil in a large non-stick skillet over medium heat. Add the cubed tempeh and cook until all sides are golden brown, about 5-7 minutes.

  • 3

    Add the drained black beans, cooked brown rice, chopped red bell pepper, and corn to the skillet. Stir to combine.

  • 4

    Season the mixture with salt and pepper to taste. Allow the ingredients to heat through, stirring occasionally for 3-4 minutes.

  • 5

    Plate the skillet mixture and enjoy while warm for a nourishing, wholesome meal.