Mexican Vegan Burrito Bowl Mason Jar Salad - Chipotle Style

• Vegan
• Gluten free

• Produce

  • 2 Avocados
  • 1 can Black beans
  • 1 can Corn
  • 2 Green peppers
  • 2 cups Lettuce
  • 1/2 Lime
  • 1 Onion

• Condiments

  • 1 jar Salsa

• Pasta & Grains

  • 2 cups Brown rice, cooked

• Oils & Vinegars

  • 1 tbsp Oil

Found on melaniecooks.com

Description

Ingredients

• 2 cups cooked brown rice (or you can use white)
• 1 can (14 oz) black beans
• 1 onion, sliced
• 2 green peppers
• 1 can corn
• 2 avocados
• ½ lime
• 1 jar (8 oz) salsa
• 2 cups lettuce (optional)
• 1 tbsp oil

Directions

• Heat the oil in a non-stick frying pan over medium-high heat.
• Add the onion and green pepper slices and cook, stirring every minute, for 5 minutes.
• Remove the onion and pepper slices from the frying pan and let them cool completely before adding to the mason jars.
• Mash the avocado with a fork in a bowl and squeeze the lime over it. Mix the mashed avocado with lime juice until combined.
• Divide the rice between 4 mason jars and put it on the bottom of the jars.
• Put the beans on top of the rice.
• Put the cooked onion and green pepper slices on top of the beans.
• Put the corn on top of the onion and pepper slices.
• Put the avocado on top of the corn.
• Put the salsa on top of the avocado.
• Add lettuce leaves on top (press them into the jar so they fit).
• Close the mason jars and refrigerate for up to 5 days.