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

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

Make the mexican black beans:
- Finely chop the remaining 1/2 red onion.
- Mince the garlic.
- Chop the red pepper into thin slices.
- In a pan, cook the onions and garlic until they start to brown.
- Add the red pepper and cook for a few more minutes.
- 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.