Chorizo Burrito Bowl

I've recently found the Amuse Your Bouche blog site. Becca has some delicous dishes posted -- go check them out. I decided to use her Veggie Burrito Bowls recipe as the base for this dish. I made the dish vegan and substituted a few ingredients. This was definitely yummy! I know this filling would be awesome rolled up in a tortilla with pickled jalapeno slices and shredded lettuce. Look for a pic of that with the leftovers later this week.

 

1 bag frozen brown rice

1tablespoon coconut oil

2 scallions, white and green parts, sliced

3 cloves garlic, minced

1 bell pepper (I used red, but any colour will do)

12 grape tomatoes, halved

1 teaspoon chilli powder

1½ teaspoon smoked paprika

1 can black beans, drained and rinsed

1/2 avocado, cubed

Diaya cheddar cheese, grated (garnish)

Cook rice according to package directions. While rice cooks heat the oil in a large, nonstick skillet. Cook the scallions, garlic and bell pepper over medium heat for about 5 minutes.

Add the tomatoes, chili powder and paprika. Cook for a couple of minutes, stirring well.

Add the chorizo and stir well. Cook for 1-2 minutes.

Add the black beans, stir well.

Add the rice and combine everything well. If it seems to dry add 1 tablespoon of water at a time until it's not dry.

Garnish with cheese.

 Add any other garnish you desire, I used chopped avocado.

Enjoy!!!