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Vegan Burrito Bowl

Deborah Davis
  • 85 minutes
  • Serves 4

INGREDIENTS

1 15 ounce can

Black beans

1/2 cup

Cilantro, fresh leaves

1 cup

Corn, frozen kernels

5 cloves

Garlic

1

Green bell pepper

1

Jalapeno

1 tsp

Oregano

1/2 cup

Parsley, fresh leaves

1/2

Red onion

1 28 ounce can

Tomatoes, fire roasted

1/4 cup

Yellow onion

1/4 cup

Broth

1 tbsp

Chipotle in adobo sauce

1 tbsp

Lemon juice, fresh squeezed

1/4 cup

Salsa

1 cup

Brown rice, short grain

1/4 tsp

Paprika, smoked

1/4 tsp

Red pepper flakes

1 dash

Salt

1

Salt and black pepper

1

Salt and ground black pepper

4 tbsp

Olive oil

1 1/4 tsp

Cumin

2 cups

Water

1 person Recommend This Recipe