Mexican food is one of my absolute favorites so I’m really excited to share this recipe! It’s so tasty and still healthy!! I’ve got some really AMAZING Mexican recipes on my 10-Week Whole Body Plan. This Black Bean Burrito Bowl with Mango Salsa is a fresh and easy lunch recipe from my plan that is simple and quick to prepare for busy moms, and it’s well-balanced and filling. And I love the taste of the lime juice with the avocado and the mango, it’s really refreshing!
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Black Bean Burrito Bowl with Mango Salsa (serves 2)
Black beans and brown rice are topped with ripe avocado and a delicious fresh mango salsa for a sweet and tangy meal.
1 1/2 cups cooked brown rice (or quinoa)
1 cup cooked black beans (if using canned, choose no-salt-added or low-sodium beans and rinse and drain well before use)
1/2 ripe avocado, diced
1/2 cup Mango Salsa (or 1/4 cup lower-sodium store-bought salsa)
1. In each serving bowl, combine 3/4 cup rice and 1/2 cup beans. To warm the ingredients, stir in a splash of water, cover the bowls with damp paper towels, and microwave each serving for approximately 2 minutes.
2. Top each bowl with half the avocado and 1/4 cup Mango Salsa.
To Make the Mango Salsa
1 mango, peeled, pitted, and diced (equivalent to 1 cup)
1/4 cup diced red onion
1/2 small jalapeno pepper, ribs and seeds removed, finely diced
2 Tbsp. chopped cilantro
1 Tbsp. lime juice
1/4 tsp. black pepper
1. In a medium bowl, combine all ingredients.
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