Smoky Chickpea and Rice Enchilada Bowls

Ingredients

• 2 cans (15 oz each) Canned chickpeas, drained and rinsed
• 1 can (10 oz) Red Enchilada Sauce
• 1 can (14.5 oz) Petite Diced Tomatoes
• 1 cup cup Jasmine rice
• 1 tablespoon tablespoon Avocado oil
• 1 Yellow onion, diced
• 1 teaspoon teaspoon Ground cumin
• 1/4 cup cup Fresh cilantro, chopped(optional)
• 1 Lime, cut into wedges(optional)

Instructions

1. 1

   Cook the jasmine rice according to package directions.

2. 2

   Heat avocado oil in a large skillet over medium heat. Add the diced onion and cook 4 minutes until softened.

3. 3

   Stir in the cumin and cook 30 seconds until fragrant.

4. 4

   Add the drained chickpeas, Red Enchilada Sauce, and Petite Diced Tomatoes. Simmer 10 minutes, stirring occasionally, until slightly thickened.

5. 5

   Spoon rice into 4 bowls, top with the chickpea mixture, and finish with cilantro and a squeeze of lime.