Gluten-Free Tex-Mex Brunch Burrito Bowl: A Flavor Fiesta in a Bowl!

Allergens

None

Ingredients

• 12 gluten
• free tortillas (for serving) 4 cups cooked brown rice 2 cans black beans, rinsed and drained 1 cup diced tomatoes 1 cup corn kernels 1 red onion, finely chopped 1 bell pepper, finely chopped 1 jalapeño, finely chopped (optional) 1/2 cup cilantro leaves, roughly chopped 1 avocado, sliced 1 lime, cut into wedges Salt and pepper, to taste 2 tablespoons olive oil 1 teaspoon smoked paprika 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder

Instructions

1. In a large skillet, heat olive oil over medium heat. Add red onion, bell pepper, and jalapeño (if using), and sauté until softened, about 5 minutes.
2. Stir in smoked paprika, ground cumin, chili powder, garlic powder, and onion powder. Cook for 1 minute to release the flavors of the spices.
3. Add cooked brown rice, black beans, diced tomatoes, and corn kernels to the skillet. Season with salt and pepper to taste. Cook until heated through and well combined, about 5 minutes. Remove from heat.
4. To serve, place a generous portion of the Tex Mex mixture in each gluten free tortilla. Top with sliced avocado, chopped cilantro leaves, and a lime wedge on the side.

Chef’s Insight

To add an extra burst of flavor, try adding a dash of hot sauce or a pinch of cayenne pepper to the spice mix.

Notes

This recipe is perfect for a gluten-free diet and can be easily adapted to accommodate other dietary restrictions.