Meatless Burrito Bowls
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INGREDIENTS:
- 1 (15-oz.) can unsalted black beans, drained and rinsed
- ¼ cup water
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- ½ teaspoon kosher salt, divided
- 1 tablespoon Baklouti Pepper Premium 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 (or preferred grain)
- ¼ cup chopped fresh cilantro, divided
- 4 ounces queso Blanco, crumbled (about 1 cup)
- 2 ripe avocados, chopped
- ½ cup Pico de Gallo (optional)
- 4 tablespoons light sour cream (optional)
DIRECTIONS:
- Combine beans, water, chili powder, cumin, and ¼ teaspoon of the salt in a small saucepan, and cook over medium until beans are hot, about 3 to 4 minutes. Remove from heat, and cover to keep warm.
- Heat oil in a medium-size cast-iron skillet over medium-high. Add corn, and cook, stirring occasionally, until slightly charred, about 5 minutes. Sprinkle with 1 ½ teaspoons of the lime juice and remaining ¼ teaspoon salt. Set aside.
- Cook brown rice according to package instructions, and transfer to a medium bowl. Stir in 2 tablespoons of the cilantro and remaining 1 ½ teaspoons lime juice.
- Divide warm beans, corn, rice, cheese, and avocado among 4 bowls. Top with Pico de Gallo, sour cream, and the remaining 2 tablespoons cilantro.