Burrito Bowl

A delicious Mexican inspired dinner!

Prep 25 min

Cook 20 min

Ready in 45 min

Servings 3

Ingredients

• 1 avocado(s) Avocado (pitted, for the sauce)

• 1 can (15oz) Black beans, canned (drained, rinsed)

• 1/4 tsp Cayenne pepper (optional)

• 1 tsp Chili powder

• 1/2 cup Cilantro (coriander) (stems removed, #nely chopped)

• 2 tbsp Coconut oil (for bowl)

• 2 tbsp Coconut oil

• 1 clove(s) Garlic (for the sauce)

• 1 clove(s) Garlic (minced)

• 1 tsp Garlic powder

• 1/4 cup Grape tomatoes (chopped, for bowl)

• 1 tbsp Green onion, scallion, ramp (for garnish)

• 1 tbsp Lime juice (fresh) (for the sauce)

• 1 tsp Oregano, dried

• 1 tbsp Salsa, ready-to-serve (for bowl, as needed)

• 1/4 tsp Sea salt (to taste, for the sauce)

• 1/4 tsp Sea salt

• 1 cup chopped Sweet onion

• 1 cup chopped Tomato

• 2 1/2 tbsp Tomato paste, canned

• 1 tbsp Water (for the sauce)

• 1 cup White rice, long-grain, dry (for bowl)

Instructions

1. Add the rice and 1 tablespoon of oil or butter into a medium pot along with 2 cups of water. Increase heat to medium-high and bring to a simmer. Immediately reduce the heat to low-medium, and cover with a lid. Cook the rice until tender and the water is absorbed. For white long-grain rice this will take 13-20 minutes. Follow the directions on your specifc package for best results.

2. Meanwhile, in a large wok or skillet, add the oil and melt it over medium heat. Stir in the onion and garlic, along with a pinch of salt, and sauté for about 5-6 minutes, until softened.

3. Stir in the chopped tomatoes, chili powder, garlic powder, dried oregano, cayenne (if using), and 1/2 teaspoon of salt. Continue sautéing for another 3-5 minutes (increasing/reducing heat if necessary), until the tomato softens.

4. Stir in the tomato paste and the drained and rinsed black beans. Cook for a few more minutes until heated throughout. Taste and add more salt if desired. Stir in the cilantro. Leave the mixture over low heat until ready to serve or simply turn off the heat and reheat before serving.

5. Prepare the Avocado-Lime Sauce by #rst mincing the garlic clove in a mini food processor (or use a regular size processor, if necessary). Add the avocado !esh, lime juice, water, and salt. Process until smooth. Adjust lime juice if desired.

6. When the rice is ready, reheat the bean mixture, if necessary. Divide the rice between 2-3 bowls. Top each with a couple scoops of the hot black bean mixture, and a large spoonful of both the salsa and the Avocado-Lime Sauce.

Garnish with sliced green onion and optional sliced grape tomatoes.

Serve immediately and enjoy!

Recipe from: Oh She Glows