Ingredients:

• 12 oz (375 g) ground Ontario pork
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp (15 mL) chili powder
• 2 tsp (10 mL) dried oregano
• 1 tsp (5 mL) ground cumin
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) cayenne (optional)
• 2 cups (500 mL) cooked corn kernels
• 1 can (19 oz/540 mL) black beans, drained and rinsed
• 1/2 cup (125 mL) salsa
• 4 cups (1 L) cooked quinoa or rice
• 2 avocados, sliced
• 1 cup (250 mL) shredded cheddar or jalapeño jack cheese
• 2 cups (500 mL) tortilla chips

Cooking Instructions:

1. In a large non-stick skillet, combine pork, onion and garlic over medium-high heat and cook, stirring for about 5 minutes or until starting to brown.
2. Stir in chilli powder, oregano, cumin, salt and cayenne if using. Cook, stirring for about 3 minutes or until pork is no longer pink. Stir in corn, beans and salsa and heat through.
3. Divide quinoa among 4 bowls and spoon pork mixture over top. Divide avocados and cheese over top. Add tortilla chips or serve alongside for added crunch.

Tip: Add flavour to the bowl by using flavoured tortilla chips like Jalapeño, Hint of Lime or Queso flavours.