Description
These black bean burrito bowls feature a delicious corn salsa and tomato brown rice.
Ingredients
For the Avocado Corn Salsa
- 1 avocado, diced
- 1 tomato, seeded and diced
- 1 jalapeno, finely diced
- 1 red onion, finely diced (reserve 1/4 cup for the rice)
- 1 cup fresh, canned for thawed frozen corn
- 1/4 cup fresh cilantro, chopped
- 1/4 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp chili powder
- pinch of salt and pepper
For the Chimmichurri Sauce
- 1 1/2 cups fresh parsley
- 1 1/4 cup fresh cilantro
- 2 tbsp olive oil
- 1/4 cup red wine vinegar
- 3 cloves garlic
- 1/8 tsp sea salt
- 2 tbsp water
For the Rice
- 1 1/3 cup water
- 1 1/3 cup quick cooking brown rice
- 1 tomato, diced
- 1/4 cup red onion (left over from the salsa)
- 4 cloves garlic, diced
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp sea salt
For the Bowls
- 1 19 oz. can black beans, drained and rinsed or approx. 1/2 cup black beans per serving
Instructions
- Add all the rice ingredients to a saucepan and cook the rice according to package instructions.
- While that’s cooking, chop the ingredients for the Avocado Corn Salsa and add to a bowl. Add a pinch of paprika, chili powder, cumin, salt and pepper and mix it all together.
- Add the Chimmichurri Sauce ingredients to a blender or use an immersion blender and pulse a few times to mix to combine. It should be smooth but not totally pulverized, try to leave a bit of texture to it.
- Once the rice is cooked, divide it between 4 bowls. Divide the Avocado Corn Salsa between each serving, adding a scoop of black beans and the Chimmichurri Sauce.
Nutrition
- Serving Size: 1
- Calories: 488
- Sugar: 60.5 g
- Sodium: 962.7 mg
- Fat: 15.1 g
- Carbohydrates: 77.6 g
- Fiber: 16.1 g
- Protein: 15.2 g