2 teaspoons canola oil
1 package (12 ounces) of fully cooked chorizo or jalapeno chicken sausage links, sliced
1 medium onion, chopped
1 can (15 ounces) of no-salt-added black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 cup fresh or frozen corn
1 package (8.8 ounces) of ready-to-serve brown rice
2 cups fresh baby spinach
1/4 cup crumbled queso fresco or shredded Monterey Jack cheese
Chopped fresh cilantro
In a large skillet, heat oil over medium heat. Add sausage; cook and stir until lightly browned. Remove from pan.
Add onion to the same skillet; cook and stir for 3-5 minutes or until tender. Stir in beans, tomatoes, corn, and sausage; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice and spinach; cook 2-3 minutes or until heated through and spinach is wilted. Sprinkle with cheese and cilantro.
CHORIZO BURRITO BOWLS