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Vegetarian Chipotle Bowls

Melissa
  • 2018 minutes
  • Serves 4 to 5

INGREDIENTS

2

Avocados, ripe

1

Beans

30 oz

Beans, canned

1

Bell pepper, large

1 3/4 tsp

Coriander

2 cloves

Garlic

2

slices Jalapenos, jarred

3/4 tsp

Oregano, dried

1/2

Red onion, large

2 tbsp

Red onion

1

Spinach

1

Veggies

1

Guacamole

2 1/2 tbsp

Lime juice, fresh

1

Pico de gallo, store bought fresh

1

Salsa, store bought fresh

1

Rice

1 cup

Texmati white rice, Organic

2 1/2 tsp

Kosher salt

1 tbsp

Olive oil

3/4 tsp

Cumin

1 tbsp

Butter

1

Monterey jack cheese

2 3/4 cups

Water

1 bayleaf

Garnish