Burrito Bowl

• 1 teaspoon Lime Juice
• 1 stalk Green Onion, Sliced
• 1 Tablespoon Fresh Parsley Or Cilantro
• 1 cup Cooked White Rice
• 1/4 cups Corn
• 13 cups Canned Black Beans
• 3 whole Cherry Tomatoes, Sliced
• 2 pieces Jarred Jalapeno Slices, Minced
• 1/4 teaspoons Chile Powder
• 18 teaspoons Cumin
• 1/4 whole Avocado, Cut In Chunks
• 2 Tablespoons Cheddar Or Monterey Jack Cheese, Shredded
• Dollop Of Sour Cream
• Salt And Pepper

1. 1.
2. Stir lime juice, green onion, and parsley into the cooked rice.
3. Season with a bit of salt and set aside.
4. 2.
5. Heat a small skillet over medium-high heat.
6. Add corn in a single layer and let toast for a few minutes until slightly brown.
7. Switch heat to low and add black beans, tomatoes, jalapenos, chile powder, cumin, and salt and pepper.
8. Heat until warmed through.
9. 3.
10. Place rice in a serving bowl and top with warmed beans.
11. Place avocado and cheese on top.
12. Season with salt and pepper, if needed.
13. Garnish with a dollop of sour cream.
14. Serve with chips.

lime juice, green onion, fresh parsley, corn, black beans, cherry tomatoes, chile powder, cumin, avocado, cheddar or monterey, sour cream, salt

Taken from tastykitchen.com/recipes/main-courses/burrito-bowl/ (may not work)