This vegan burrito bowl is filled with with seasoned black beans, avocado corn salsa, and Mexican slaw for a hearty and healthy weeknight dinner.
To make the Avocado Corn Salsa, combine everything in a medium size bowl. Refrigerate until ready to use.
To make the Mexican Coleslaw, using a handheld shredder or the shredder attachment in a food processor, shred cabbage, carrots, and bell pepper. Transfer to a medium bowl and add the remaining ingredients. Mix together to combine then refrigerate until ready to use.
To make the Black Beans, coat beans in spices and place in a pot over medium heat. Cook until heated all the way through, stirring as necessary.
*using quinoa significantly increases the amount of protein and fiber in this meal