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RECIPE
18 INGREDIENTS12 STEPS1HR 25MIN

Smoky Black Bean Burrito Bowl

4.3
3 Ratings
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The Crooked Carrot
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. We love all things outdoors, making a mess in the kitchen and of course going on wonderful adventures!
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These Smoky Black Bean Burrito Bowls are the perfect balance of smoky black beans, fresh tomato salsa and creamy avocado crema! Full of vegetables and absolutely delicious!

1HR 25MIN

Total Cooking Time

18

Ingredients
The Crooked Carrot
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. We love all things outdoors, making a mess in the kitchen and of course going on wonderful adventures!
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Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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1/2 tsp
Pink Himalayan Sea Salt
5 cloves
Garlic , minced
3/4
Small Onion , diced
2 cups
Cherry Tomatoes , halved
1 cup
Radishes , thinly sliced
1
Lime , cut
1 2/3 cups
Black Beans , drained, rinsed
1/2 tsp
Ground Cumin
1/2 tsp
Chili Powder
to taste
Salt and Pepper
2 cups
Spinach Leaves
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Directions

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Step 1
Combine Brown Rice (1 cup) with two cups water, bring to a boil and let simmer for forty five minutes or until tender. Once tender, add Pink Himalayan Sea Salt (1/2 tsp) and Fresh Cilantro (1/4 cup) .
Step 2
Mince and divide Garlic (5 cloves) .
Step 3
Dice and divide Onion (3/4) .
Step 4
Halve Cherry Tomatoes (2 cups) .
Step 5
Thinly slice Radishes (1 cup) .
Step 6
Cut Lime (1) into wedges, reserve two for the avocado crema.
Step 7
Rinse and drain Black Beans (1 2/3 cups) .
Step 8
In a small bowl, combine tomatoes, two cloves of garlic, 1/4 of the onion and Salt and Pepper (to taste) .
Step 9
Heat a medium skillet over medium heat, add Olive Oil (1 Tbsp) . Once olive oil is warm, add remaining garlic and onion and sauté ten minutes or until onions are translucent. Add beans, Smoked Paprika (1 tsp) , Ground Cumin (1/2 tsp) and Chili Powder (1/2 tsp) and sauté for another five minutes.
Step 10
Remove flesh from Avocado (1) and place in a small bowl.
Step 11
Add Greek Yogurt (1/4 cup) , juice of two lime wedges and Salt and Pepper (to taste) to taste, then whip to combine.
Step 12
Divide cilantro rice, a small handful of Spinach Leaves (2 cups) , smoky black beans, salsa, radishes, avocado crema, additional cilantro and a lime wedge between four to six bowls. Season with Queso Fresco (to taste) . Enjoy on its own or with tortilla chips!

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