Tex Mex Bowl

Author: Karen Porter, RHN

For almost 30 years Karen battled severe IBS, & anxiety.

Forced to re-evaluate and take her health into her own hands, she started looking into alternative methods to help her heal where the traditional medical approach had failed. 

Karen’s health, and consequently her life, entirely shifted and she felt compelled to help as many women as possible to feel their absolute best!  


I love this flavourful Tex Mex Bowl! It's easy and cooks in one pan, and covers all the basis - protein, veggies and lots of fibre! It can be made with or without the rice and it's equally delicious!

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4


Tex Mex Spice Mix

  • 1 tbsp chili powder
  • 1 1/2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1 1/4 tsp sea salt
  • 1/4 tsp coriander

Tex Mex Bowl

  • 2 tsp olive oil
  • 1 red onion, diced
  • 3 garlic cloves, minced
  • 1 orange bell pepper, diced
  • 1 red bell pepper, diced
  • 1/3 cup frozen corn
  • 1 28 oz can of diced tomatoes with juices
  • 1 14 oz can black beans
  • 3 cups spinach
  • 1 cup brown rice
  • 2 cups vegetable broth


  1. Combine Tex Mex spices and put aside

  2. In a large frying pan or wok, heat oil over medium heat

  3. Saute onion, garlic and peppers for 8 minutes

  4. Stir in Tex Mex spice and saute for 1 minute

  5. Stir in corn, tomatoes & juices and beans

  6. If using rice, stir it in along with the vegetable broth. Increase heat and bring to a boil.

  7. Then cover, reduce heat to medium low and cook for 20 mins

You can top with avocado slices, cherry tomatoes, green onions, tortilla chips or shredded goat cheddar cheese. You can also top with Cashew Cream - in a blender, combine 1 cup soaked (30 mins hot water) cashews, 2 tsp lemon juice, 1 tsp apple cider vinegar, 1/2 tsp sea salt and 1/2 cup water until smooth.

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