Enhanced Pinto Bean and Rice Burrito Bowls

Ingredients

• Olive oil (2 tablespoons)
• Red bell pepper (1, diced)
• Red onion (1, diced)
• Cooked pinto beans (2 cups)
• Cumin (1 teaspoon)
• Paprika (1 teaspoon)
• Garlic powder (1/2 teaspoon)
• Salt (to taste)
• Lime (1, juiced)
• Fresh cilantro (1/4 cup, chopped)
• Corn (1 cup, cooked or canned)
• Avocado (1, sliced)
• Cherry tomatoes (1 cup, halved)
• Sour cream (1/2 cup)
• Salsa (1 cup)
• Tortilla chips (2 cups, crushed)
• Rice (2 cups, cooked)

Instructions

1. In a large skillet, heat the olive oil over medium heat.
2. Add the diced red bell pepper and red onion. Cook until softened, about 5 minutes, stirring occasionally.
3. Stir in the cooked pinto beans, cumin, paprika, garlic powder, and salt. Mix well and cook for another 5 minutes, allowing the flavors to meld.
4. In a separate bowl, combine the cooked rice with lime juice and chopped cilantro. Mix until the rice is evenly coated.
5. To assemble the burrito bowls, divide the cilantro-lime rice among four bowls.
6. Top each bowl with the pinto bean mixture, followed by corn, avocado slices, halved cherry tomatoes, a dollop of sour cream, a generous scoop of salsa, and a sprinkle of crushed tortilla chips for crunch.
7. Serve immediately and enjoy your colorful, flavorful burrito bowls!