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Veggie Burrito Bowl

From Meatless Around the World on Thursday, August 27, 2020

Serves: 6 - 8

A earthen bowl filled with various Burrito veggies, including avocado, corn, onions, and refired beans. the bowl is on a table surrounded by various hot sauces.








Ingredients: 2 tbsp olive oil ½ yellow onion, chopped 1 clove garlic, minced 1 tsp ground cumin 1 tsp chile powder 1 tsp dried oregano 1 cup rice 1 can black beans, rinsed and drained ½ red bell pepper, chopped 2 cups chicken or vegetable stock or broth 1 cup of corn, fresh, canned or frozen Kosher salt and ground black pepper Pico de gallo, store-bought or homemade 1 – 2 tbsp sour cream or Mexican crema ¼ cup cilantro leaves, coarsely chopped Tortilla chips or tostadas, for serving

Instructions: Heat oil over medium heat in a large sauté pan. Add the onion, and garlic and sauté until softened and translucent. Add I tsp of salt, cumin, chile powder, oregano, and rice and stir until well mixed and the rice is coated in oil. Add the beans, red bell pepper and the stock/broth to the pot. Cover and bring to a boil, then reduce to a simmer. Cook about 15 minutes, or until all the stock has been absorbed by the rice. Allow the covered pot to sit off the heat for 5 minutes. Fluff the rice with a fork. Set aside. Heat oil over medium heat in a medium sauté pan. Add corn kernels and sauté until lightly charred. Set aside. In a large bowl or individual bowls, layer rice and beans and corn. Top with pico de gallo, sour cream, and chopped cilantro. Serve with chips.

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