Name: Bean Burrito Bowl with Rice, Cheese, Yogurt, Guacamole, Salsa & Chips
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 cup basmati rice; 1 ½ small pkgs grape tomatoes; 1 ½ cups guacamole; 1 ½ limes; 3 (398 ml) cans pinto beans; 1 cup plain Greek yogurt; 1 ½ bunches radish; 3 hearts romaine hearts; 1 cup salsa; 1 ½ cups shredded cheese, Mexican blend; 67 ½ ml taco seasoning; 170 g tortilla chips

Bean Burrito Bowl with Rice, Cheese, Yogurt, Guacamole, Salsa & ChipsBean Burrito Bowl with Rice, Cheese, Yogurt, Guacamole, Salsa & Chips — a 35-minute lunch recipe with 12 ingredients, serving 6.Ingredients

1 cup basmati rice

1 ½ small pkgs grape tomatoes

1 ½ cups guacamole

1 ½ limes

3 (398 ml) cans pinto beans

1 cup plain Greek yogurt

1 ½ bunches radish

3 hearts romaine hearts

1 cup salsa

1 ½ cups shredded cheese, Mexican blend

67 ½ ml taco seasoning

170 g tortilla chips

Instructions

Drain and rinse beans; transfer to a medium saucepan.

Using a strainer or colander, rinse the rice under cold, running water, then drain and add to the pan with the beans. Add water and taco seasoning; bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook until liquid is fully absorbed, about 15 minutes.

Meanwhile, wash and dry the fresh produce.

Halve lettuce lengthwise, then chop crosswise into thin (shred-like) strips; place in a medium bowl.

Halve tomatoes and add to the bowl with the lettuce.

Trim and thinly slice radishes; add to the bowl and toss to combine the salad.

Slice limes into wedges.

Divide rice and beans, salad, chips, cheese, yogurt, and lime wedges between bowls; serve with guacamole and salsa on the side. Enjoy!

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