Veggie Burrito Bowls

Name: Veggie Burrito Bowls with Blue Corn Tortilla Chips & Tomato Salsa
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Egg; 1 Onion; 4 tbsp Sour Cream; 1/2 cup Rice; 3 oz Corn; 1 Black Beans; 1/4 cup Monterey Jack Cheese; 1 Tomato; 1 Lime; 1 tbsp Southwest Spice Blend; 1/4 oz Cilantro; 1 tsp Hot Sauce; 1 Corn; tsp Salt, tsp; tsp Black Pepper, tsp

with Blue Corn Tortilla Chips & Tomato 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 Egg
1 Onion
4 tbsp Sour Cream
1/2 cup Rice
3 oz Corn
1 Black Beans
1/4 cup Monterey Jack Cheese
1 Tomato
1 Lime
1 tbsp Southwest Spice Blend
1/4 oz Cilantro
1 tsp Hot Sauce
1 Corn
tsp Salt, tsp
tsp Black Pepper, tsp

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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 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, stock concentrate, and half the Southwest Spice (you’ll use the rest later). Add ¾ cup water (1½ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3

Meanwhile, dry corn thoroughly with paper towels, removing as much moisture as possible. Heat a large, preferably nonstick, pan over high heat. Add corn and cook, stirring occasionally, until lightly charred, 4-6 minutes. (TIP: If corn begins to pop, cover pan.) Season with salt and pepper.
4

While corn cooks, dice tomato. Zest and quarter lime. Finely chop cilantro. In a medium bowl, combine corn, tomato, half the cilantro, remaining Southwest Spice, a pinch of lime zest, a large drizzle of olive oil, and a squeeze of lime juice to taste. Season with plenty of salt and pepper.
5

In a small bowl, combine sour cream and as much remaining lime zest and juice as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
6

Fluff rice mixture with a fork; season with salt and pepper. Divide between bowls and top with salsa, Monterey Jack, and remaining cilantro. Drizzle with crema and as much hot sauce as you like. Serve with tortilla chips for dipping and any remaining lime wedges on the side.

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