4 Serves
91 Mins
25 g
95 g
20 g
Prepare all fresh produce by dicing the onion and mincing the garlic using a chefs knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Garlic
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Vitamin K
19 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
575 µg / 400 µgCalcium
189 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
272 mg / 420 mgPhosphorus
546 mg / 1,250 mgPotassium
2226 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
12 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
83 gAlcohol
0 g
Heat the olive oil in a large frying pan over medium heat.
Add the diced onion and garlic to the frying pan and sauté until fragrant and translucent.
Incorporate the black beans and corn into the pan, stirring gently with a wooden spoon to combine all flavors.
Season the mixture with salt and black pepper to taste, then continue to cook until the beans are heated through.
Prepare the cilantro lime rice separately in a pot and serve the bean mixture over the rice, topping with fresh avocado slices.
Serve the burrito bowl hot, ensuring all components are well-distributed.
Olive Oil
Black Beans
Corn
Black Pepper
Salt
Cilantro Lime Rice
Avocado
Vitamin A
5 µg / 900 µgVitamin C
29 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
19 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
575 µg / 400 µgCalcium
189 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
272 mg / 420 mgPhosphorus
546 mg / 1,250 mgPotassium
2226 mg / 4,700 mgSodium
Fiber
12 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
83 gAlcohol
20
g50
g31
g
Zinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
11 µg / 55 µg