1 (15-oz.) can unsalted black beans, drained and rinsed
1/4 cup water
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon kosher salt, divided
1 tablespoon olive oil
1 cup fresh corn kernels (from 2 ears)
1 tablespoon fresh lime juice (from 1 lime), divided
1 (8.8-oz.) pouch microwavable brown rice
1/4 cup chopped fresh cilantro, divided
4 cups finely chopped romaine lettuce hearts (from about 1 heart)
4 ounces queso blanco, crumbled (about 1 cup)
2 ripe avocados, sliced
1/2 cup pico de gallo
4 tablespoons light sour cream
How to Make It
Combine beans, water, chili powder, cumin, and 1/4 teaspoon of the salt in a small saucepan, and cook over medium until beans are hot, about 3 to 4 minutes. Remove from heat, and cover to keep warm.
Heat oil in a medium-size cast-iron skillet over medium-high. Add corn, and cook, stirring occasionally, until slightly charred, about 5 minutes. Sprinkle with 1 1/2 teaspoons of the lime juice and remaining 1/4 teaspoon salt. Set aside.
Cook brown rice according to package instructions, and transfer to a medium bowl. Stir in 2 tablespoons of the cilantro and remaining 1 1/2 teaspoons lime juice.
Divide warm beans, corn, rice, lettuce, cheese, and avocado among 4 bowls. Top with pico de gallo, sour cream, and remaining 2 tablespoons cilantro.