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Vegetarian Burrito Bowls
  • 2 tablespoons olive oil
  • 1 cup basmati rice
  • Salt
  • 2 cloves garlic, minced
  • 2 15.5-oz. cans black beans, drained, rinsed
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 avocado, pitted, peeled, diced
  • 2 tablespoons lime juice
  • 1 1/2 cups corn kernels, fresh or frozen, thawed if frozen
  • 1 1/2 cups cherry tomatoes, quartered
  • Sour cream, shredded Cheddar, cilantro leaves, sliced radishes, chopped pickled jalapeƱos, and tortilla chips, optional
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