Easy Burrito Bowls

• Vegetarian
• Gluten free

• Produce

  • 1 (15-ounce black beans
  • 1 Avocado
  • 2 tbsp Cilantro, fresh leaves
  • 1 (15.25-ounce can Corn, whole kernel
  • 1 clove Garlic
  • 1 Lime, Juice of
  • 2 Roma tomatoes
  • 3 cups Romaine lettuce

• Condiments

  • 1 tbsp Chipotle paste
  • 1 cup Salsa, homemade or store bought

• Pasta & Grains

  • 1 cup Rice

• Baking & Spices

  • 1/4 tsp Salt

• Dairy

  • 1 cup Sour cream

Found on damndelicious.net

Description

Ingredients

• 1 cup uncooked rice
• 1 cup salsa, homemade or store-bought
• 3 cups chopped Romaine lettuce
• 1 (15.25-ounce) can whole kernel corn, drained
• 1 (15-ounce) black beans, drained and rinsed
• 2 Roma tomatoes, diced
• 1 avocado, halved, seeded, peeled and diced
• 2 tablespoons chopped fresh cilantro leaves
• 1 cup sour cream
• 1 tablespoon chipotle paste*
• 1 clove garlic, pressed
• Juice of 1 lime
• 1/4 teaspoon salt, or more, to taste

Directions

• To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside. In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside. To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro. Serve immediately, drizzled with chipotle cream sauce.