Veggie Burrito Bowls

Name: Veggie Burrito Bowls with a Tomato and Charred Corn Salsa
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Onion; 13.4 oz Black Beans; 13.4 oz Corn; 1/2 cup Rice; 1 tbsp Southwest Spice Blend; 1 Tomato; 1 Lime; 1/4 oz Cilantro; 4 tbsp Sour Cream; 1/2 cup Mexican Cheese Blend; 1 1/2 oz Multigrain Tortilla Chips; 1 tsp Hot Sauce; 2 tbsp Butter; 2 tsp Olive Oil; Salt; Black Pepper

with a Tomato and Charred Corn Salsa

By Recipe0 System

The beauty of the burrito bowl is that you can do anything you want with it—just start with some rice and let your imagination run wild. Our chefs picked a fabulous combination of veggies and additional toppings for this one: a tomato and charred corn salsa is at the center of it all, then lime crema and a sprinkle of Mexican cheese bump things up a notch. And while we’re huge fans of the beans in the rice, the thing that makes this a real winner might just be the tortilla chips for scooping everything up.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
13.4 oz Black Beans
13.4 oz Corn
1/2 cup Rice
1 tbsp Southwest Spice Blend
1 Tomato
1 Lime
1/4 oz Cilantro
4 tbsp Sour Cream
1/2 cup Mexican Cheese Blend
1 1/2 oz Multigrain Tortilla Chips
1 tsp Hot Sauce
2 tbsp Butter
2 tsp Olive Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce. Halve, peel, and dice onion. Drain and rinse black beans and corn, keeping them separate.
2

Melt 2 TBSP butter in a medium pot over medium-high heat. Add onion and cook until softened, 4-5 minutes. Stir in rice, beans, and half the Southwest spice. Add ¾ cup water and 1 tsp kosher salt. Bring to a boil. Cover, reduce to a gentle simmer, and cook until tender, about 15 minutes.
3

Heat a medium pan over high heat. Pat corn dry with a paper towel, removing as much moisture as possible. Add corn to pan and cook, tossing occasionally, until lightly charred, 3-4 minutes. Season with salt and pepper.
4

Cut tomato into small cubes. Zest 1 tsp zest from lime and cut into quarters. Finely chop cilantro. Toss tomato, corn, remaining Southwest spice, half the cilantro, half the lime zest, juice from one lime quarter, and a large drizzle of olive oil in a small bowl. Season with plenty of salt and pepper.
5

Stir together sour cream, remaining lime zest, and a squeeze of lime juice in another small bowl. Season with salt and pepper. Once rice is done, fluff grains with a fork. Stir in half the cheese. Season with salt and pepper.
6

Divide rice between bowls and top with salsa. Garnish with remaining cheese and cilantro. Dollop with crema and drizzle to taste with hot sauce. Serve with tortilla chips for dipping and remaining lime for squeezing over.

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