4 years ago10,000+ Views
INGREDIENTS 1 can black beans* (organic preferred) 8 oz frozen corn kernels* (organic preferred) 2 cups brown rice*, 12 oz jar Salsa 1 red bell pepper, diced (optional) handful cilantro, chopped (optional) Creamy Avocado Dressing 1 ripe avocado, smashed ⅓ cup vegan sour cream 1 tbsp lime juice 1 tsp cumin ½ tsp chili powder salt and pepper to taste 2-3 tbsp non dairy milk to thin, if neccesary INSTRUCTIONS For the Creamy Avocado Dressing: Combine all ingredients, except the non dairy milk, in a small bowl and stir well to combine. Add 1tbsp non dairy milk at a time and stir until you reach your desired consistency. (I used 2 tbsp). Set aside. For the Burrito Bowls: In a pot over medium heat, combine black beans, corn, cooked rice and salsa. Cook, stirring occasionally until heated through, about 5-6 minutes. Take off heat, add bell peppers and cilantro if using. Pour in Creamy Avocado Dressing and combine. Serve with tortilla chips or over chopped Romaine lettuce.
Burrito bowls are my favorite!
Extra guac and beans for me please!
I love everything about this recipe - thank you!
That avocado dressing sounds incredible!
Please and thank you! I am not a huge fan of tortillas but I love everything that is typically served in a burrito.
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