Vegan Burrito Bowl

• Produce

  • 1 can Black beans
  • 1 cup Cilantro
  • 1 Cob of corn
  • 3 cloves Garlic
  • 1 Onion, medium

• Condiments

  • 1 Guacamole
  • 1 Salsa

• Pasta & Grains

  • 1 cup White rice - follow directions on the package

• Baking & Spices

  • 4 tsp Chili powder
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Canola oil

• Nuts & Seeds

  • 2 tsp Cumin

• Other

  • 1 Pablano pepper – ½ minced and ½ diced

Found on veganosity.com

Description

Ingredients

• 1 cup white rice – follow directions on the package
• 1 tablespoon canola oil
• 1 can black beans – rinsed well
• 1 medium onion – diced
• 3 cloves garlic – minced
• 1 Pablano pepper – ½ minced and ½ diced
• 1 cob of corn – kernels cut off of the cob
• 1 cup finely chopped cilantro
• 4 teaspoons chili powder
• 2 teaspoons cumin
• Salt and pepper
• Guacamole
• Salsa

Directions

• Cook the rice according to the instructions on the package. When done add ½ cup cilantro and pepper to taste.
• In a medium sauce pan bring the beans, 3-4 cups of water (enough to cover the beans), 2 teaspoons of chili powder, 1 teaspoon of cumin, ½ of the onion, ½ of the garlic, and ½ of the pepper to a boil, then reduce to a low boil.
• Heat the oil in a medium sauté pan and cook the corn, ½ of the onion, ½ of the garlic, ½ of the pepper, 2 teaspoons of chili powder, 1 teaspoon of cumin, and salt and pepper to taste. Cook until the corn is soft to the touch but still has a slight crunch to it. Approximately 5 minutes.
• Prepare the guacamole.
• Layer the ingredients in a deep bowl and top with the guacamole and salsa.