Baja Rice Bowls with Grilled Yellow Squash Recipe - Forks Over Knives

Ingredients

• 1 15-oz. can no-salt-added pinto beans, rinsed and drained (1½ cups)
• 1 tablespoon finely chopped fresh jalapeño chile
• ½ teaspoon ground cumin
• 16 squash (mini pattypan, baby zucchini, and/or baby yellow summer, halved)
• 1 tablespoon lime juice
• 1 teaspoon chipotle chile powder
• ½ teaspoon garlic powder
• 4 whole fresh jalapeño chiles
• 2 6-inch corn tortillas
• ½ cup chopped onion
• 2 cloves garlic, minced
• 1 cup dry brown rice
• 2 cups low-sodium vegetable broth
• ⅔ cup purchased mild or spicy green salsa, plus more for serving
• ¼ cup chopped fresh cilantro, plus more for serving
• 4 cups shredded red cabbage
• 1 medium avocado, halved, seeded, peeled, and chopped
• Lime wedges