Vegetarian Burrito Bowls Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
These easy, delicious veggie bowls can be on your table in less time than it takes to drive to the local taco joint.
Ingredients
2 tablespoons olive oil
1 cup basmati rice
Salt
2 cloves garlic, minced
2 15.5-oz. cans black beans, drained, rinsed
1 teaspoon chili powder
1 teaspoon cumin
1 avocado, pitted, peeled, diced
2 tablespoons lime juice
1 1/2 cups corn kernels, fresh or frozen, thawed if frozen
1 1/2 cups cherry tomatoes, quartered
Sour cream, shredded Cheddar, cilantro leaves, sliced radishes, chopped pickled jalapeños, and tortilla chips, optional
Instructions
Warm 1 Tbsp. oil in a saucepan over medium-high heat. Add rice and cook, stirring, until fragrant, 1 to 2 minutes. Add 1 1/2 cups water and 1/2 tsp. salt. Bring to a boil, cover, reduce heat to low and simmer until water is absorbed, about 15 minutes.
Warm remaining 1 Tbsp. oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Stir in 1/2 cup water, beans, chili powder and cumin. Bring to a simmer and cook until most of liquid has evaporated, 5 to 7 minutes, stirring once or twice. Season lightly with salt.
Combine avocados and lime juice in a medium bowl. Divide rice among 4 bowls. Top with bean mixture, corn, tomatoes and avocados. Serve with garnishes and chips on the side, if desired.
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