Mom’s Veggie Burrito Bowl

  • 2 yellow onions
  • 2 Roma tomatoes
  • 2 limes
  • 1/2 ounce cilantro
  • 1 avocado
  • 26.8 ounce black beans
  • 28.8 ounce corn
  • 1 cup Jasmine rice
  • 2 teaspoons veggie stock concentrate
  • 2 tablespoons Southwest seasoning
  • 2 teaspoons hot sauce
  • 6 ounces tortilla chips
  • 8 tablespoon sour cream
  • 1 cups Monterey Jack cheese
  • 2 tablespoons butter
  • 4 tablespoons olive oil
  • salt
  • pepper
  1. Wash and dry all produce. Halve, peel, and dice onion. Drain and rinse black beans and corn, keeping them separate.
  2. Melt 2 TBSP butter in a medium pot over medium-high heat. Add onion and cook until softened, 4-5 minutes.
  3. Stir in rice, beans, and half the Southwest Spice. Add 1 1/2 cups water and a pinch of salt. Bring to a boil. Cover, reduce heat to a gentle simmer, and cook until tender, about 15 minutes.
  4. Dry corn thoroughly with paper towels, removing as much moisture as possible. Heat a medium pan over high heat. Add corn and cook, tossing occasionally, until lightly charred, 3-4 minutes. Season with salt and pepper.
  5. Meanwhile, small dice tomatoes. Quarter limes. Slice avocado. Finely chop cilantro.
  6. In a small bowl, toss together tomato, corn, remaining Southwest spice, half the cilantro, juice from 2 lime wedges, and a large drizzle of olive oil. Season with plenty of salt and pepper.
    Once rice is done, fluff grains with a fork. Divide rice between bowls.
  7. Garnish with cheese, avocado slices, sour cream, and cilantro. and drizzle with hot sauce (to taste). Serve with tortilla chips for dipping and remaining lime wedges for squeezing over.

Note: Recipe source ~ https://www.hellofresh.com/recipes/veggie-burrito-bowls-5e5ea67325ed1a2b107a3598

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