Veggie Burrito Bowl Healthy Living Starts With Healthy Eating Ingredients • 1 (3.5 oz) brown rice • 2 tbsp olive oil • 1 tsp ground cumin • 3 garlic cloves, minced • 3/4 tsp kosher salt • 1 (15 oz) can unsalted black beans
Directions Cook brown rice according to package directions. Drain. Heat a medium skillet over medium heat. Add 1 1/2 tablespoons olive oil to pan; swirl to coat. Add cumin and garlic; cook 1 1/2 minutes, stirring frequently.Stir in riceand1/4 teaspoonsalt.Partially drain black beans. Place beans and remaining liquid in a small saucepan; stir in chipotle chiles and 1/4 teaspoon salt. Bring bean mixture to a boil; reduce heat,andsimmer5minutes.Combine remaining1/4 teaspoonsalt, tomatoes,onion,cilantro,1 tablespoon lime juice, and jalapeño; toss to combine. Combine remaining 1 1/2 teaspoons oil, remaining 1 1/2 teaspoons juice, and cabbage; toss well. Divide rice mixture evenly among 4 shallow bowls. Divide bean mixture, tomato mixture, cabbage mixture, cheese, and avocado evenly over rice.
• 1 tbsp chopped chipotle chiles • 1 cup chopped cherry tomatoes • 1/3 cup finely chopped onion • 1/4 cup chopped fresh cilantro • 1 1/2 tbsp fresh lime juice • 1 jalapeno pepper, seeded & chopped • 1 1/3 cups thinly sliced red cabbage
• 3 oz queso fresco, crumbled • 1 ripe avocado, peeled & sliced
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