Mango & Black Bean Burrito Bowl with Mexican Rice

Beautiful vegan burrito bowls made with homemade Mexican rice, black beans and a rainbow of fruits and veggies. These vibrant burrito bowls are delicious on their own or served with organic grilled chicken or wild-caught fish.

If you’re obsessed with all of the fresh summer produce these days like I am, this recipe was truly made for you. These Mexican rice burrito bowls are crunchy, a little sweet, a little spicy and so satisfying. Plus, they pack over 10g of plant based protein! Here’s what you’ll need to make them

• Mexican or Green-chile rice: the base of these burrito bowls starts with homemade Mexican rice. YUM.

• Produce: here’s where the rainbow magic happens. You’ll need mango, avocado, red bell pepper, corn, cilantro, red onion and jalapeño to fill these bowls and make them absolutely delicious.

• Black beans: these green rice bowls pack in plant-based protein thanks to a can of black beans!

• Optional dressings: the bowls are delicious as-is but feel free to add any wonderful dressing for extra flavor.

INGREDIENTS

• 1 batch of green chile or Mexican rice

• 1 (15 ounce) can black beans, rinsed and drained

• 2 medium to large ripe mangos, diced

• 1 avocado, diced or sliced

• 1 red bell pepper, diced

• 1 cup corn, grilled, raw or sauteed

• ½ cup diced cilantro

• ¼ cup diced red onion

• 1 jalapeño, sliced

INSTRUCTIONS

First cook your rice according to your preference. While your rice cooks, you can chop all of your veggies and fruits for the bowls.

• When you are done, divide rice between four bowls, then divide black beans, mango, avocado, red bell pepper, corn, cilantro, red onion and jalapeno slices evenly between the bowls. Dig in! Serves 4. Serve with lime wedges if you’d like.