Easy Black Bean Burrito Bowl

veganricha.com

Suzanne Riome

Enjoying a primarily plant-based lifestyle

subheading: For the Spicy Black Beans:

1 tsp ground cumin

1 tsp garlic

1 tsp ground coriander

½ tsp ( 0.5 tsp) chipotle pepper powder

½ tsp ( 0.5 tsp) dried oregano or a tbsp fresh oregano

2 tbsp chopped cilantro

a very generous dash of black pepper and cayenne

1 tbsp ketchup

15 oz ( 425.24 g) can of black beans drained or 1.5 cups cooked black beans

salt to taste depends on if the beans are salted or not

subheading: For the roasted veggies:

1 red bell pepper thinly sliced

1 green bell pepper thinly sliced

½ ( 0.5) red onion sliced

subheading: For the guacamole:

1 ripe avacado

3 tbsp finely chopped red onion

1 small tomato finely chopped

½ ( 0.5) jalapeno or hot chili finely chopped

½ tsp ( 0.5 tsp) ground cumin

¼ cup ( 4 g) chopped cilantro optional

a generous dash of cayenne or chipotle pepper, garlic, black pepper and salt

2 tsp or more lime juice or lemon juice

subheading: For the pico de gallo:

2 medium tomatoes finely chopped

½ cup ( 70 g) finely chopped red or white onion

¼ cup ( 4 g) chopped cilantro

½ ( 0.5) jalapeno or hot chili finely chopped

1 tsp or more fresh lime juice or lemon juice

¼ tsp ( 0.25 tsp) salt

subheading: Other:

Cooked rice of choice or cooked grains

chopped lettuce or greens of choice

a dash of lime juice salt and cayenne

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