Black bean and rice burrito bowls

Method

1. Cook the rice according to the package directions.
2. Heat the oil in a pan over medium heat. Cook the onion for 5 minutes until soft, then add the garlic, cumin and chili powder for 1 minute.
3. Add the beans, corn and half the salsa. Simmer for 8 to 10 minutes, mashing a few beans to thicken. Season with salt.
4. Serve the beans over rice with the rest of the salsa and whatever toppings you have.

Storing leftovers: Refrigerate leftovers within 2 hours and eat within 3 to 4 days.

Check labels for allergens. Cooking times vary by stove and oven; use a food thermometer for meat and poultry. Recipes are general information, not nutrition advice.

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