Black Bean and Rice Burrito Bowl

A fresh burrito bowl with super flavorful components— seasoned black beans, brown rice and salsa. This recipe is both gluten free and vegan.

Ingredients

Brown rice

• 2 cups brown rice

Salsa 

• 5 Roma Tomatoes
• 2/3 cup red onion
• 1/2 bunch fresh cilantro leaves (a few stems are ok)
• 2 tablespoons lime juice

Seasoned black beans

• 2 can black beans, rinsed and drained 
• 1/3 cup chopped red onion
• 3 cloves garlic, pressed or minced
• 1/4 teaspoon chili powder

Corn

Shredded lettuce

Instructions

1. Cook the rice: Bring a big pot of water to a boil, dump in rinsed brown rice and boil, uncovered, for 30 minutes. Turn off the heat, drain the rice and return it to the pot. Cover and let the rice steam in the pot for 10 minutes, then fluff the rice with a fork
2. Make the salsa: dice up tomatoes, onion and cilantro mix with lime juice and blend well.
3. Warm the beans: In a saucepan over medium-low heat. Sauté the onion and garlic until fragrant, then add the beans, chili powder. Cook until the beans are warmed through and softened, stirring often, about 5 to 7 minutes. If the beans seem dry at any point, mix in a little splash of water.
4. To serve, Divide evenly into 4 bowls.