Black Bean Burrito Bowl
A fresh and healthy burrito filled with black beans, rice, corn and sauteed peppers topped with shredded lettuce, pico de gallo, and avocado salsa verde
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
- 1 each red & green peppers
- 1 19 oz can black beans drained
- 2 cups cooked rice
- 1 7 oz can corn drained
- 4-8 leaves romaine lettuce shredded
- 1 cup avocado salsa verde
For the pico:
- 2 tbsp diced red onion
- 2 tbsp chopped cilantro
- 2-3 roma tomatoes seeded and diced
Toss the diced roma tomatoes, red onion and cilantro together to make a quick pico de gallo. Season with salt to your taste.
Slice the green and red peppers then add them to a large cast iron pan or nonstick pan over medium high heat. Cook the veggies for a couple of minutes while stir often to keep them from burning.
Remove the veggies from the pan, and then use the pan to heat up the drained black beans and corn.
Divide the rice, black beans, corn and sauteed peppers between 4 plates. Top each plate with the shredded lettuce and pico de gallo then dress with the avocado salsa verde.