Black Bean Burrito Bowls with Lime and Cilantro
Adapted for Cheryl Farley Wellness from Lindsay Rey
Serves: 4
Ingredients
• 2 cups dry brown rice (or quinoa), cooked according to package instructions
• 1 can (15 ounce) black beans
• 10 ounces frozen corn, thawed
• ½ cucumber, peeled and diced (or about ⅔ cup)
• ½ cup diced red bell pepper
• ½ cup diced tomato
• ⅓ cup diced red onion (or less, if desired)
• ½ cup finely chopped cilantro (loosely packed)
• 1 teaspoon nutrispice
• Juice of 1 lime
• ¼ teaspoon garlic powder
• Salt to taste
• Several tablespoons of your favorite vegan cheese sauce and/or vegan sour cream
Instructions
1. Cook rice or quinoa according to package instructions.
2. In a mixing bowl, combine black beans, thawed corn, cucumber, bell pepper, tomato, red onion, cilantro, olive oil, lime juice, garlic powder, and salt.
3. In 4 serving bowls, layer a scoop of rice or quinoa, black bean salad, and a dollop of vegan cheese sauce and/or sour cream. Top with a little extra cilantro for garnish, and serve, preferably while rice is still hot.
Enjoy!