Burrito Bowls
Skip the tortilla and try this nourishing and tasty bowl.
Ingredients
- 1 can unsalted black beans drained and rinsed
- 1/4 cup water
- 1/2 tsp chili powder
- 1/4 tsp ground cumin
- 1/2 tsp salt divided
- 1 tbsp olive oil
- 1 cup fresh corn kernels
- 1 tbsp fresh lime juice divided
- 1 pouch microwavable brown rice
- 1/4 cup fresh cilantro chopped, divided
- 4 cups romaine lettuce hearts finely chopped
- 4 oz queso blanco crumbled
- 2 ripe avocados sliced
- 1/2 cup pico de gallo
- 4 tbsp light sour cream
Instructions
-
Combine beans, water, chili powder, cumin, and 1/4 teaspoon of the salt in a small saucepan, and cook over medium heat until the beans are nice and hot, about 3 to 4 minutes. Take 'em off the heat, and cover them to keep them warm.
-
Heat the oil in a medium-size cast-iron skillet over medium-high heat. Add the corn, and cook while stirring occasionally until it's slightly charred, about 5 minutes. Sprinkle with 1 1/2 teaspoons of the lime juice and remaining 1/4 teaspoon salt. We'll be right back to this.
-
Follow the instructions on the brown rice package to cook it, then transfer it to a medium bowl. Stir in 2 tablespoons of the cilantro and the remaining 1 1/2 teaspoons lime juice.
-
Divide the warm beans, corn, rice, lettuce, cheese, and avocado among 4 bowls. Top each with dollops of pico de gallo and sour cream, and sprinkle them with the remaining 2 tablespoons of cilantro.
