Black Bean Burrito Bowl

Ingredients

• 3 cups cooked brown rice
• 2 cans (15 oz) black beans, low-sodium, rinsed
• 1 cup frozen corn
• 1 large red bell pepper, diced
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ cup salsa
• 1 medium avocado, sliced
• 2 Tbsp lime juice
• ¼ cup chopped cilantro
• 1 tsp olive oil

Instructions

1. Heat the oil in a skillet over medium heat. Cook the pepper and corn for 4 to 5 minutes.
2. Add the beans, cumin, chili powder and 2 Tbsp water; heat through, about 3 minutes.
3. Divide the rice among four bowls and top with the bean mixture.
4. Add salsa, avocado, cilantro and a squeeze of lime.

Tips

• Swap the rice for quinoa or extra greens.
• Add a spoon of plain Greek yogurt in place of sour cream (not vegan).

Storage

Store rice and beans up to 4 days in the fridge; add avocado and salsa when serving.

Nutrition per serving (estimate)

Estimated per serving (4 servings) from USDA FoodData Central SR Legacy values for each ingredient. Brands, sizes and cooking methods vary, so treat these as estimates. Optional toppings not listed are excluded.