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.