Ingredients

Servings: Makes six burrito bowls

Rice: 1 1/2 cup white rice, dry and uncooked

Chipotle Dressing:

Fajita Mixture:

Optional Toppings: 1 Chopped lettuce, a squeeze of lime juice and chopped cilantro.

Directions

1. Prepare the rice in a saucepan or rice cooker according to package instructions.

2. Make chipotle dressing: mix yogurt, mayonnaise, lime juice, smoked paprika, chili powder and adobo sauce in a small bowl, adding water if needed to achieve desired consistency.

3. Heat oil in a large skillet over medium heat. Add sliced onions and pepper; cook while stirring occasionally until soft and tender, about seven to 10 minutes, adding a splash of water if needed to prevent vegetables from burning. Then add the black beans and corn, along with the seasonings; cook for an additional two to three minutes until corn is warmed through but still retains some crunch. Set aside.

4. Assemble your bowls: divide the cooked rice between six bowls or containers. Top rice with fajita mixture, and top with any toppings of choice. Drizzle the chipotle dressing right before serving. Leftovers can be stored in airtight containers in the fridge for up to three days.

Nutrition Facts (per serving)

Calories: 413 kcals

Protein: 10 g

Carbohydrate: 63 g (8.8g fibre)

Potassium: 526 mg

Phosphorus: 360 mg

Sodium: 129 mg

Need more potassium? Add tomatoes, salsa and sliced avocado to top your burrito bowl.

Recipe adapted from Kidney RD.

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