Cheesy Bean Burrito Bowls

2 Tbsp. avocado oil

1 small yellow onion, diced

4 large garlic cloves, minced

1/2 tsp. kosher salt, plus more to taste

1 Tbsp. ground cumin

1 tsp. chili powder

7 oz. can green chiles

1 cup low-sodium vegetable broth

3 14-oz. cans pinto beans, drained and rinsed

1 cup grated cheddar cheese

For serving: 

Cooked long-grain brown rice

Diced avocado

Diced tomatoes

Fresh, chopped cilantro

Plain Greek yogurt (or sour cream)

1. n a medium-sized pot, heat avocado oil over medium heat. Add diced onions and saute until very soft, about 7-8 minutes. 
2. To the sautéed onions, add the minced garlic and kosher salt, and cook until garlic is fragrant, about 1 minute. 
3. Add the ground cumin and chili powder to the onions and garlic, and stir to combine. Sauce the spices until fragrant, about 30 seconds. 
4. Add the green chiles and vegetable broth to the pot, and gently scrape the bottom to remove any bits of toasted spices and onion. 
5. Add the pinto beans to the pot, and stir until everything is combined. Reduce heat, and simmer the mixture for about 15 minutes. 
6. After the beans have simmered about 15 minutes, remove the pot from the heat. Mash the beans with a potato masher or fork until creamy, leaving a few bits of beans for texture. Stir in the grated cheddar cheese until melted and fully incorporated. Return the pot to very low heat to keep warm until ready to serve.
7. Serve the cheesy refried beans over cooked brown rice, topped with diced avocado, diced tomatoes, chopped cilantro, and a dollop of plain Greek yogurt or sour cream. 
8. Store leftovers in an airtight container in the refrigerator for up to 3 days.