Black Bean, Tomato, and Avocado Bowl
Yield: Serves 1
  • 1 tablespoon extra-virgin olive oil, divided
  • About 1 cup cherry tomatoes, larger tomatoes halved
  • Kosher salt
  • Scant 1/4 teaspoon cumin seeds
  • 1 scallion, white and light green parts, thinly sliced
  • 3/4 cup cooked black beans
  • About 1 tablespoon cilantro, chopped
  • 1/2 an avocado, diced
  • Hot sauce, to taste
  1. In a medium skillet, cook cherry tomatoes with 1/2 tablespoon olive oil over medium heat until slumped, about 5 minutes; season to taste with salt.
  2. Meanwhile, heat cumin and scallions in 1/2 tablespoon olive oil over medium heat until fragrant, about 1 minute, add black beans, cook for 2-3 minutes, smashing as you go with a wooden spoon, until heated up. Season to taste with salt (if needed), and add cilantro off the heat.
  3. Add the tomatoes and black beans to a bowl; top with avocado. Serve with hot sauce.
If tomatoes aren't in season, try slow-roasting them to concentrate their flavor instead of quickly-cooking them in a skillet.
Recipe by A Modest Feast at