Burrito Bowl

Busy night? Make a quick bowl at home with these Latin-inspired ingredients!

Ingredients

• Serves 6
• 2 tsp olive oil
• 1 medium onion (diced and divided)
• 2 cups cooked pinto beans
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/4 tsp ground cayenne red pepper
• 1/4 tsp black pepper
• 1/2 cups water
• 1 medium tomato (seeded and diced)
• 1 medium jalapeño pepper (seeded, deveined and minced)
• 1/4 cups cilantro (chopped)
• Juice of 1 lime
• 2 cups cooked brown rice (warmed)
• 1/2 tsp salt
• 2 cups cooked chicken (shredded, warmed) **leftover rotisserie chicken works great for this**
• 1 avocado (peeled, seeded and sliced)
• 1 lime (sliced)

Preparation

• Cook rice and shred chicken.
• Add oil to a sauté pan over medium heat. Add half the diced onion and the pinto beans, chili powder, cumin, cayenne pepper, black pepper and water. Sauté, slightly mashing the beans as you sauté until the liquid is absorbed, about 5 minutes.
• In a small bowl, mix together the tomato, jalapeño pepper, remaining diced onion, cilantro and lime juice. Set aside.
• Season the brown rice with the salt.
• In the serving bowl, divide and layer the brown rice, topped with the cooked pinto beans, chicken, tomato mixture, sliced avocado and 1 slice of lime.

Nutritional Value

• Serving size is 1 bowl
• Calories: 320
• Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 38mg
• Sodium: 260mg
• Carbohydrates: 38g
• Fiber: 9g
• Protein: 22g