At a glance

Read through the method once, then measure every ingredient before you begin.

• Yield: 4 bowls
• Prep time: 18 minutes
• Cook time: 24 minutes

The listed weights are the reviewed basis for nutrition; household measures are rounded for practical cooking.

Estimated nutrition per serving

Serving basis: One serving from the editor-reviewed yield of 4 bowls.

• Calories: 510 kcal
• Protein: 23 g
• Carbohydrates: 83 g
• Fat: 13 g
• Fiber: 27 g
• Sodium: 196 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Measure these ingredients for the full reviewed recipe yield.

• 4 1/2 cups (720 g) cooked black beans without salt, drained and patted dry
• 3 large (480 g) red bell peppers, sliced
• 2 medium (320 g) yellow onions, sliced
• 1 1/2 cups (240 g) cooked yellow sweet corn
• 2 medium heads (400 g) romaine lettuce, chopped
• 3 medium (360 g) tomatoes, chopped
• 1 medium (200 g) avocado, diced
• 1 tablespoon (14 g) olive oil
• 1/3 cup (80 g) fresh lime juice
• 2 teaspoons (4 g) ground cumin
• 2 teaspoons (5 g) paprika
• 1/2 teaspoon (1 g) ground black pepper

Ingredients, continued

Finish measuring the remaining ingredients before you begin.

• 1/4 teaspoon (1.5 g) fine salt

Directions

1. Heat the oven to 425°F (220°C). Divide the black beans, peppers, onions, and corn between two large rimmed sheet pans.

2. Toss with the olive oil, cumin, paprika, black pepper, and salt. Roast, swapping racks and stirring halfway through, until the vegetables brown and the beans and corn are steaming, 20 to 24 minutes.

3. Divide the romaine and tomatoes among four bowls and add the warm roasted mixture.

4. Finish each bowl with avocado and lime juice.

Sources

1. USDA FoodData Central — April 2026 data release