Makes 4 servings
1 c. white rice
1 tbsp. olive oil
1 15 oz. can black beans, rinsed
1 tsp. groud cumin
2 avocados, sliced
1 c. Pico de gallo salsa
4 oz. grated Cheddar cheese
Cook rice according to package directions.
Meanwhile, in a medium nonstick skillet, heat oil over medium heat. Add beans and cumin and season with salt and pepper. Cook, stirring occasionally until heated through, about 2 minutes.
Divide beans and rice among four bowls and top with avocado, Pico de Gallo, and cheddar.
(Note: Skip Chipotle (for once) and satisfy your burrito bowl craving with this instead.)