Veggie Burrito Bowl with Salsa, Guacamole & Cheddar

A quick vegetarian burrito bowl with fluffy basmati rice, warm seasoned pinto beans, fresh tomato salsa, creamy guacamole, and grated cheddar. Bright lime and cilantro tie it all together.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse rice in a colander until water runs clear, then transfer to a small saucepan. Add water and salt; bring to a boil. Reduce heat to low, stir, and cover. Cook until liquid is absorbed, 16–18 minutes. Remove from heat and let stand, covered, for 5 minutes.

Step 2

Halve and pit avocado; scoop out the flesh into a small bowl.

Step 3

Wash and small dice tomatoes. Transfer to a different small bowl.

Step 4

Peel and small dice onion. Peel and mince garlic. Wash, seed, and mince jalapeño. Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves.

Step 5

Add 1/2 of the cilantro (save the rest for the rice), 1/3 of the garlic (save the rest for the salsa and beans), lime juice, salt, and pepper to avocado. Mash and mix until well combined. Set aside.

Step 6

Add 1/2 of the onion, 1/2 of the remaining garlic, 1/2 of the jalapeño, lime juice, salt, and pepper to tomatoes. Mix and set aside.

Step 7

Heat a skillet over medium heat.

Step 8

Drain and rinse beans.

Step 9

Coat bottom of skillet with oil. Add beans, water, remaining onion, garlic and jalapeño, cumin, oregano, salt, and pepper. Stirring occasionally, cook until water is evaporated and beans are heated through, 2–3 minutes.

Step 10

Finely grate 1/2 cup of cheddar.

Step 11

Add remaining cilantro and lime juice to rice. Stir to combine.

Step 12

Place rice in a bowl and top with beans, salsa, guacamole, and cheddar. Enjoy!