This is your go-to dinner if you've got a busy schedule and a budget. It only takes 20 minutes or less.

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• Prep:5 mins

• Cook:15 mins

• Total:20 mins

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Ingredients

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For burrito bowl

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• 1 15 oz can black beans

• 8 oz frozen corn kernels

• 2 cups dry instant brown rice

• 12 oz jar Salsa

• 1 red bell pepper, (diced)

• handful cilantro, (chopped)

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Creamy avocado dressing

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• 1 ripe avocado, (smashed)

• 1/3 cup vegan sour cream

• 1 tbsp lime juice

• 1 tsp cumin

• 1/2 tsp chili powder

• salt and pepper to taste

• 2-3 tbsp non dairy milk to thin

 

 

Directions

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For the creamy avocado dressing

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1. Combine all ingredients, except the non dairy milk, in a small bowl and stir well to combine. Add 1 tbsp non dairy milk at a time and stir until you reach your desired consistency. (I used 2 tbsp). Set aside.

 

For the Burrito Bowl

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1. Cook the instant rice according to package directions (this usually takes about 5 -10 minutes depending on brand). When the rice is done, add to the same pot the black beans, corn, and salsa. Cook over medium heat, stirring occasionally until heated through, about 5 minutes. Take off heat, add bell peppers and cilantro if using. Pour in Creamy Avocado Dressing and combine.

2. Serve with tortilla chips or over chopped Romaine lettuce.