Smoky Chipotle Burrito Bowl

Ingredients

1/ 2 cup cooked rice

½ cup Smoky Chipotle Skillet Beans and Corn (recipe below)

½ avocado, diced

½ cup salad mix

½ cup loosely packed fresh cilantro, chopped

4 cherry tomatoes, diced

2 tablespoons shredded cheddar or jack cheese

2 tablespoons salsa mixed with 1 tablespoon sour cream

A handful of tortilla chips

Directions

Put rice in the bottom of a bowl.  Layer remaining ingredients through cheese clockwise on top of the rice.  Divide sections with tortilla chips if desired.  Top with salsa and sour cream sauce and a bit of chopped cilantro.  Beans and rice should be heated, other ingredients are served cold.

Smoky Chipotle Skillet Beans and Corn

1 tablespoon olive oil

1 sweet onion, diced

1 clove garlic, minced

1 small jalapeno pepper, diced

1 green pepper, diced

1 bag Sno Pac frozen corn

15 oz can of black beans, drained and rinsed

½ teaspoon chipotle powder

½ teaspoon cumin

½ teaspoon salt

¼ cup water

Directions

Heat oil and onions in a cast iron skillet over medium high heat, until onions are soft and translucent.  Add garlic and jalapeno and cook a minute more.  Then add green pepper, corn, beans, and spices. Cook stirring for 3 to 4 minutes, then add water and simmer for 10 minutes more. Serve warm.