Pinto Bean and Rice Burrito Bowls

Ingredients

• Tortilla chips - 1 cup, crushed
• Salsa - 1/2 cup
• Sour cream - 1/2 cup
• Garlic powder - 1/2 teaspoon
• Paprika - 1 teaspoon
• Cumin - 1 teaspoon
• Salt - To taste
• Lime - 1, juiced
• Cilantro - 1/4 cup, chopped
• Cherry tomatoes - 1 cup, halved
• Avocado - 1, sliced
• Corn - 1 cup, cooked
• Red onion - 1/2, diced
• Red bell pepper - 1, diced
• Rice - 2 cups, cooked
• Pinto beans - 2 cups, cooked

Instructions

1. In a large skillet, heat some olive oil over medium heat.
2. Add the diced red bell pepper and red onion. Cook until softened, about 5 minutes.
3. Add the cooked pinto beans, cumin, paprika, garlic powder, and salt. Stir well to combine and cook for another 5 minutes.
4. In a separate bowl, mix the cooked rice with lime juice and chopped cilantro.
5. To assemble the burrito bowls, divide the rice and pinto bean mixture among four bowls.
6. Top each bowl with corn, avocado slices, cherry tomatoes, sour cream, salsa, and crushed tortilla chips.
7. Serve immediately and enjoy!