Burrito Bowl

Aunt-Vics-Kitchen-Burrito-Bowl

Burrito Bowl

Get the original recipe from Southern Living here.

INGREDIENTS:

  • 1 (15-oz.) can unsalted black beans, drained and rinsed
  • 1/4 cup water
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon kosher salt, divided
  • 1 tablespoon olive oil
  • 1 cup fresh corn kernels (from 2 ears)
  • 1 tablespoon fresh lime juice (from 1 lime), divided
  • 1 (8.8-oz.) pouch microwavable brown rice
  • 1/4 cup chopped fresh cilantro, divided
  • 4 cups finely chopped romaine lettuce hearts (from about 1 heart)
  • 4 ounces queso blanco, crumbled (about 1 cup)
  • 2 ripe avocados, sliced
  • 1/2 cup pico de gallo
  • 4 tablespoons light sour cream

 

INSTRUCTIONS:

  1. Combine beans, water, chili powder, cumin, and 1/4 teaspoon of the salt in a small saucepan, and cook over medium until beans are hot, about 3 to 4 minutes.
  2. Remove from heat, and cover to keep warm.
  3. Heat oil in a medium-size cast-iron skillet over medium-high.
  4. Add corn, and cook, stirring occasionally, until slightly charred, about 5 minutes.
  5. Sprinkle with 1 1/2 teaspoons of the lime juice and remaining 1/4 teaspoon salt. Set aside.
  6. Cook brown rice according to package instructions, and transfer to a medium bowl.
  7. Stir in 2 tablespoons of the cilantro and remaining 1 1/2 teaspoons lime juice.
  8. Divide warm beans, corn, rice, lettuce, cheese, and avocado among 4 bowls.
  9. Top with pico de gallo, sour cream, and remaining 2 tablespoons cilantro.

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