Veggie Burrito Bowl with Mexican Rice Recipe

Ingredients

• 2 large or 3-4 small tomatoes (cored and quartered)
• 1 onion (coarsely chopped)
• ⅓ cup canola or vegetable oil
• 2 cups long grain white rice (rinsed)
• 4 cloves garlic (minced)
• 1- 2 jalapeno peppers
• 2 cups vegetable or chicken broth
• 1 Tablespoon gluten-free tomato paste
• 1½ teaspoon salt
• ½ cup fresh cilantro (chopped (we often skip this too, so adapt to tastes))
• 1 jalapeño pepper
• 2 15 ounce can black beans (drained and rinsed)
• 1 tablespoon olive oil
• 1 teaspoon ground chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 cloves garlic
• 2 teaspoons lime juice
• 1 zucchini (skin on, sliced into 1/4 inch circles, then halved)
• 1 yellow squash (skin on, sliced into 1/4 inch circles, then halved)
• avocado oil
• kosher salt
• 3 ripe avocados
• ½ cup jarred banana peppers (chopped)
• ¼ cup cherry tomatoes (seeded and chopped)
• ¼ cup cilantro (chopped)
• salt
• pepper