burrito bowl

Ingredients

• 1 cup cooked rice (brown or white)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup frozen corn, thawed
• 1/2 cup salsa (your favorite kind)
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped red onion
• 1/2 avocado, diced
• 1/4 cup chopped cilantro
• 2 tablespoons lime juice

Instructions

1. In a large bowl, combine the cooked rice, black beans, and corn.
2. Add the salsa to the bowl and stir to combine.
3. Divide the mixture into bowls.
4. Top each bowl with shredded cheddar cheese, chopped red onion, diced avocado, and chopped cilantro.
5. Squeeze lime juice over the bowls.

Notes

• For a spicier bowl, add a pinch of chili powder or a dash of hot sauce.
• To save time, use pre-cooked rice.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To make this recipe in a slow cooker, combine all ingredients except avocado and cilantro and cook on low for 6-8 hours.
• For a healthier option, use Greek yogurt instead of sour cream.