Mexican-inspired bowl

Serves 4

• 2 tablespoons olive oil

• 2 cups brown rice, cooked (can use chicken broth to add flavour)

• Salt

• 2 cloves garlic, minced

• 2 15.5-oz. cans black beans, drained, rinsed

• 1 tsp chili powder

• 1 tsp cumin

• 1 tsp ground coriander

• 1 avocado, pitted, peeled, diced

• 1 red onion, chopped

• 1 bunch fresh coriander

• 2 tablespoons lime juice

• 1 ½ cups corn kernels, fresh or frozen, thawed if frozen

• 1 ½ cups cherry tomatoes, quartered

• Sour cream, shredded Cheddar, cilantro leaves, chopped pickled jalapeños, and tortilla chips, optional

Add oil to pan, add black beans, onions and garlic and saute for 5 minutes. Mash black beans, roughly - doesn't have to be perfect. Add cumin, chili powder and ground coriander. Add lime juice. Mix well.

Use rice as the base, add bean mixture. Add remaining items (corn, tomatoes, cheese, cilantro leaves, jalapenos) on top. Add a dollop of sour cream and serve with tortilla chips. 

Per Serving: 470 calories