Pinto Bean Burrito Bowl
Rice bed topped with seasoned pinto beans, roasted vegetables, salsa, and creamy guacamole.
25minutes
3servings
480calories
14gprotein
$1.30per serving
Ingredients (serves 3)
- 1.5 cups cooked brown rice
- 2 cans pinto beans
- 1 bell pepper
- 1 zucchini
- 1 onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 0.5 teaspoon chili powder
- 1 avocado
- 1 lime
- Salsa
- Cilantro
- Salt and black pepper
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Save this recipeInstructions
- 1
Drain and rinse pinto beans. Dice bell pepper, zucchini, and onion. Mince garlic.
- 2
Heat olive oil in a large skillet over medium heat. Add onion, garlic, pepper, and zucchini. Cook for 8 minutes until tender.
- 3
Add pinto beans, cumin, chili powder, salt, and pepper. Stir and cook for 5 minutes.
- 4
Divide cooked rice among bowls. Top with bean and vegetable mixture.
- 5
Garnish with sliced avocado, salsa, cilantro, and a squeeze of lime.
