Black Bean Burrito Bowl with Cilantro-Lime Dressing Recipe | Heather Carey

Ingredients

• 2 cups cooked brown rice (cook according to package directions or buy frozen)
• 1 tablespoon extra-virgin olive oil, divided
• 1 large yellow onion, sliced
• 1 large clove garlic, minced or pressed
• 1 pint cherry tomatoes, sliced
• 1/2 teaspoon each cumin, chili powder, dried oregano, salt and pepper
• 1 cup frozen corn
• 8 ounces frozen chopped kale
• 1 14-ounce can black beans, drained and rinsed well
• 1/2 cup whole milk yogurt
• Juice from 1 lime
• 1/2 cup cilantro, coarsely chopped
• 1 small clove garlic
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon each salt and pepper