Bean Bowl with Asparagus & Guac

I have to admit, I wasn't sure how the asparagus would fair in a Latin American bean bowl, but I was a fan. Would-paint-my-face level fan.

The asparagus adds a nice salty, citrus-y, and crunchy top to an otherwise straightforward bean bowl. 

I don't normally cook in large portions, but this is a great meal prep for the week! It could serve a large and filling meal to a group of four, or make lunches to-go for the week.

And though the ingredient list may seem daunting, it's truly an easy, affordable meal that will be easy to repeat once you've done it.

Serves: 4

What you'll need:

1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 can diced tomatoes with jalapeno in tomato juices
4.5 oz can green chiles
1/2 red onion diced
2 avocados
1/4 cup diced fresh tomato
3 cups cooked brown rice
3 garlic cloves minced
1 bundle of asparagus
1 tsp coriander
1 tsp cumin
1 tsp paprika
1/4 tsp cayenne pepper
Pinch of red chili flakes
Salt and pepper to taste
2 tbsp olive oil
Lemon juice and lime juice to taste

What you'll do:

1. Preheat the oven to 350
2. After cutting the ends off of the asparagus, cut the asparagus into thirds. Drizzle 1 tbsp olive oil over the top so each piece is lightly coated. Salt, pepper, and lightly drizzle lemon juice to taste. When oven is ready, bake for 10-15 minute or until soft/ crispy. 
3. Meanwhile, in a large skillet heat 1 tbsp of olive on medium heat. Add garlic and diced onion. Cook for 5-7 minute or until onion starts becoming translucent. 
4. Add diced tomatoes, green chiles, beans, and spices. Bring to a small boil, then lower heat and simmer for 5 minutes. 
5. While simmering, make the guacamole by mashing the two avocados with a fork, adding a approx. 1 tsp. of lime and lemon juice, the diced fresh tomato, and salt and pepper to taste. 
6. When finished, serve on top of rice. Add asparagus and guacamole to the top. If desired, add a pinch of red chili flakes. 
7. Enjoy!