Roasted Potato & Cauli Burrito Bowls - HAPPY VEG

Ingredients

• 528ml Mexican Pinto Beans
• 2/3 C Monterey Jack with Jalapeno, shredded
• 1 C Dry Brown Rice, rinsed
• 3 Tbsp. EVOO
• 1 Tsp. Red Pepper Flakes
• 3 cloves Garlic, crushed & minced
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 1 Bell Pepper (not green), diced
• 2 Jalapenos, diced (remove some pith / seeds)
• 2/3 C Fresh Cilantro, chopped
• 1 Lime
• Himalayan Salt & Cracked Pepper
• 1 Large Russet, chopped into roughly 1/2