Vegetarian Pinto Bean Taco Bowl
A flavorful and satisfying taco bowl featuring seasoned pinto beans, brown rice, warm fajita vegetables, fresh salsa, and creamy guacamole.
Prep
10 min
Cook
10 min
Total
20 min
Makes
1 serving
Created together. Shared with you.
Made by BAM + Lila
BAM created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
10 min
Total
20 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Saucepan
Time saver
Pre-cook brown rice in large batches during weekly meal prep to assemble this meal in under 10 minutes.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 5 steps complete
Next: Measure 0
- 01
Measure 0
Measure 0.5 cups of cooked brown rice and warm it in a microwave-safe bowl or small saucepan over low heat for 1 to 2 minutes until hot.
Look for: hot
Tap card to mark done - 02
Heat 0
Heat 0.5 tsp of olive oil in a skillet over medium-high heat (350°F / 175°C). Add 0.5 cups of sliced bell pepper and 0.25 cups of sliced red onion. Sauté for 5 to 6 minutes until tender-crisp with light charred edges.
Look for: tender-crisp with light charred edges
Tap card to mark done - 03
Add 0
Add 0.5 cups of canned pinto beans, 0.25 tsp of cumin, and 0.25 tsp of chili powder to the skillet with the vegetables. Stir continuously for 2 to 3 minutes until the beans are fully heated through.
Look for: the beans are fully heated through
Tap card to mark done - 04
Assemble the bowl by placing the warm…
Assemble the bowl by placing the warm brown rice at the base. Top with the warm pinto beans and fajita vegetables.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 05
Spoon 2 tbsp of fresh salsa and…
Spoon 2 tbsp of fresh salsa and 2 tbsp of guacamole over the top right before serving.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
Made this recipe?
Leave a quick rating or a cooking tip for the next woman.
Your symptoms change. Your plan should too.
One good meal is a start. Your whole week is better.
Tell Lila what you like, what you avoid and which symptoms are loud today. She’ll turn that context into meals, targets and small adjustments that fit real life.
Free to download