Canned beans are the most convenient option, but if you prefer more control over sodium levels and flavor, consider using dry beans. You can prepare them in advance and even cook a large batch, then freeze it for about 6 months.<\/p>" } } , { "@type": "Question", "name": "Can I use other vegetables?", "acceptedAnswer": { "@type": "Answer", "text": "
Absolutely. Consider using other vegetables like corn, Brussels sprouts and butternut squash.<\/p>" } } , { "@type": "Question", "name": "What should I serve with a black bean veggie bowl?", "acceptedAnswer": { "@type": "Answer", "text": "
Warm, crispy tortilla chips would be fabulous for dipping. While you could also serve it with your favorite rice, we suggest trying one of our favorites: Easy Brown Rice<\/a>, Cilantro-Lime Brown Rice,<\/a> or Cauliflower Rice<\/a>.<\/p>"
}
}
,
{
"@type": "Question",
"name": "How should I store and reheat leftovers?",
"acceptedAnswer": {
"@type": "Answer",
"text": " Fresh is always best, but you can store this dish in the fridge for up to 5 days. Refrigerate the guacamole separately with plastic wrap on the surface to prevent browning. When you’re ready to reheat it, portion out the desired amount and use one of the following methods: 1. Microwave it on Medium in 1-minute increments until heated. 2. Place the roasted vegetables and black beans in a pot and warm them over medium heat on the stovetop. Add the guacamole before serving.<\/p>"
}
}
]
} ] }
]