Burrito Bowls

Burrito Bowls

from southernliving.com
Entree
10 min
4 servings

Bites of this burrito bowl are filled with charred corn, seasoned black beans, creamy avocado, tangy pico de gallo, cilantro-lime rice. The entire family will love this meat-free dinner.

Ingredients

  • 1can unsalted black beans, drained and rinsed
  • 25 cup water
  • 5 teaspoon chili powder
  • 25 teaspoon ground cumin
  • 5 teaspoon kosher salt, divided
  • 1 tablespoonolive oil
  • 1 cupfresh corn kernels (from 2 ears)
  • 1 tablespoonfresh lime juice (from 1 lime), divided
  • 1pouch microwavable brown rice
  • 25 cup chopped fresh cilantro, divided
  • 4 cupsfinely chopped romaine lettuce hearts (from about 1 heart)
  • 4 ouncesqueso blanco, crumbled (about 1 cup)
  • 2ripe avocados, sliced
  • 5 cup pico de gallo
  • 4 tablespoonslight sour cream

Directions

  1. 1

    Warm beans: Combine beans, water, chili powder, cumin, and 1/4 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.

  2. 2

    Cook corn: 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 1/2 teaspoons of the lime juice and remaining 1/4 teaspoon salt. Set aside.

  3. 3

    Prepare rice: Cook brown rice according to package instructions, and transfer to a medium bowl. Stir in 2 tablespoons of the cilantro and remaining 1 1/2 teaspoons lime juice.

  4. 4

    Assemble burrito bowls: Divide warm beans, corn, rice, lettuce, cheese, and avocado among 4 bowls. Top with pico de gallo, sour cream, and remaining 2 tablespoons cilantro.