Name: Bean Burrito Bowl with PACE Chunky Salsa & LATE JULY Tortilla 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; 170 g Late July sea salt multigrain tortilla chips; 1 ½ limes; 1 cup Pace chunky salsa; 3 (398 ml) cans pinto beans; 1 cup plain Greek yogurt; 1 ½ bunches radish; 3 hearts romaine hearts; 1 ½ cups shredded cheese, Mexican blend; 67 ½ ml taco seasoning

Bean Burrito Bowl with PACE Chunky Salsa & LATE JULY Tortilla ChipsBean Burrito Bowl with PACE Chunky Salsa & LATE JULY Tortilla Chips — a 35-minute branded recipe with 12 ingredients, serving 6.Ingredients

1 cup basmati rice

1 ½ small pkgs grape tomatoes

1 ½ cups guacamole

170 g Late July sea salt multigrain tortilla chips

1 ½ limes

1 cup Pace chunky salsa

3 (398 ml) cans pinto beans

1 cup plain Greek yogurt

1 ½ bunches radish

3 hearts romaine hearts

1 ½ cups shredded cheese, Mexican blend

67 ½ ml taco seasoning

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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