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
Servings: 4 bowls
Calories: 376kcal
Ingredients
- 1 red pepper
- green pepper
- 19 oz can black beans drained
- 2 cups cooked rice
- 7 oz can corn drained
- 4-8 leaves romaine lettuce shredded
- 1 cup avocado salsa verde
For the pico:
- 2 Tablespoons diced red onion
- 2 Tablespoons chopped cilantro
- 2-3 roma tomatoes seeded and diced
- salt
Instructions
- 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.
Nutrition
Calories: 376kcal | Carbohydrates: 73g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Sodium: 414mg | Potassium: 942mg | Fiber: 15g | Sugar: 8g | Vitamin A: 4134IU | Vitamin C: 49mg | Calcium: 61mg | Iron: 4mg