- 1 can pinto beans
- 2 cups cooked rice
- 1/2 avocado
- 1/4 cup pico de gallo
- 2 Tbsp. salsa verde
- 1/2 cup corn
- 1/2 green bell pepper
- 1 Tbsp. vegetable oil
- Warm the beans and rice in separate containers.
- Chop the bell pepper into strips, and cook on medium for 4 minutes with vegetable oil.
- Pour the rice into a bowl, then the beans. Add the pico de gallo, avocado, bell pepper, and corn.
- Top with salsa verde and enjoy!
Hot tip: For a Chipotle-style twist, mix chopped cilantro and lime juice into your rice.