Chorizo Burrito Bowls

• 2 teaspoons canola oil
• 1 package (12 ounces) fully cooked jalapeno or chorizo chicken sausage links, sliced
• 1 medium onion, chopped
• 1 can (15 ounces) no-salt-added black beans, rinsed and drained
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1 cup fresh or frozen corn
• 1 package (8.8 ounces) ready-to-serve brown rice
• 2 cups fresh baby spinach
• 1/4 cup crumbled queso fresco or shredded Monterey Jack cheese
• Chopped fresh cilantro

1. In a large skillet, heat oil over medium heat. Add sausage; cook and stir until lightly browned. Remove from pan.
2. Add onion to same skillet; cook and stir 3-5 minutes or until tender. Stir in beans, tomatoes, corn and sausage; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in rice and spinach; cook 2-3 minutes or until heated through and spinach is wilted. Sprinkle with cheese and cilantro.

canola oil, sausage links, onion, salt, tomatoes, corn, ready, baby spinach, queso fresco, fresh cilantro

Taken from www.tasteofhome.com/recipes/chorizo-burrito-bowls/ (may not work)