Baja Rice Bowls with Grilled Yellow Squash Recipe

Name: Baja Rice Bowls with Grilled Yellow Squash Recipe
Total time: 45 min
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

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These tasty grain bowls feature zesty cilantro rice, grilled squash, pinto beans, red cabbage, and avocado. Perfect for weekly meal prep!

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