makes one serving
1/2 cup brown rice, cooked
1/2 cup black beans, cooked
2 teaspoons olive oil
1/2 white onion, chopped
1/4 red pepper, sliced into strips
1/2 cup white mushrooms, sliced
1/2 heirloom tomato, chopped
1/4 cup freshly-grated monterey jack cheese
1/4 cup mashed avocado
1. Add the olive oil to a skillet and heat over medium-high heat.
2. Add the chopped onions, red pepper strips, and sliced mushrooms.
3. Saute until all the veggies are softened and the onions are lightly browned, about 4-5 minutes. Remove from the heat.
4. Add the cooked rice to the bottom of a bowl. Top with a spoonful of black beans. Add the sauteed veggies on top of the black beans. Top the whole shebang with chopped tomato, grated cheese, and avocado.
5. Eat as-is or add a few tortilla chips for scooping.