dinner · mexican
Veggie Black Bean Burrito Bowls with Salsa, Guacamole & Cheddar
Ingredients Tap to check off
Instructions
1
Combine the white rice, 1 cup water, and a pinch of salt in a small pot with a lid and bring to a boil over high heat.
2
While the water heats, rinse the black beans in a colander under cold water, shake well, and leave them to drain.
3
Seed the bell pepper and cut it into thin strips.
4
Once the water boils, stir the rice once, cover, and reduce the heat to low to simmer for 15 minutes.
5
Halve the red onion, thinly slice one half, and finely dice the other half, keeping the two piles separate.
6
Set a 12-inch skillet over medium-high heat with the olive oil for 2 minutes until it shimmers.
7
While the skillet heats, finely dice the tomato.
8
Spread the frozen corn across the hot skillet and cook undisturbed 4 minutes until kernels pop and blister with charred brown spots.
9
While the corn chars, chop the cilantro, halve the limes, and shred the cheddar on the box grater.
10
Add the pepper strips, sliced onion, and a pinch of salt, then cook 6 minutes, stirring occasionally, until soft and browned at the edges.
11
While the vegetables cook, stir the diced tomato, half the diced onion, a third of the cilantro, lime juice, and salt together in a small bowl for a fresh salsa.
12
Halve and pit the avocado, then scoop the flesh into a second small bowl and mash with the remaining diced onion, another third of the cilantro, lime juice, and salt until chunky.
13
Slice the romaine into thin ribbons.
14
Push the vegetables to one side, add the beans, cumin, chili powder, garlic powder, and remaining water, and simmer 3 minutes until the beans are hot and glossy.
15
Pull the rice off the heat once the water is absorbed and the grains are tender, then fluff with a fork.
16
Squeeze a lime half over the rice and fold in the remaining cilantro until every grain is flecked green.
17
Divide the rice between bowls, top with beans, corn, and peppers, scatter cheddar over the hot beans, and finish with romaine, salsa, guacamole, and the last lime half.
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