Mexican black bean and roasted pineapple bowl

This is an easy but very tasty dish. I start by cooking the rice before I begin preparing the other ingredients. This way, the rice is ready to go once the other ingredients are cooked.

Make the salsa

1. Dice the tomatoes and 1/2 the red onion. Combine with lime juice, cilantro and cayenne pepper in a bowl.
2. Add salt and pepper to taste.

Roast the pineapple

1. Cut half a pineapple into rounds and place on a baking sheet
2. Turn oven to broil. Broil the pineapple until edges start to brown. 
3. Remove and dice the pineapple.

Make the Mexican black beans

1. Finely chop the remaining 1/2 red onion.
2. Mince the garlic.
3. Chop the red pepper into thin slices.
4. In a pan over medium heat, cook the onions and garlic until they start to brown.
5. Add the red pepper and cook for a few more minutes.
6. Mix in the chili flakes, cumin and chili powder. Add in the black beans. Give everything a good stir and add salt to taste. Cook for another 10 to 15 minutes.

Serve the rice into a bowl, and layer the salsa, pineapple, and black beans. Top with cheese, sour cream and hot sauce.