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Rockin' The Kitchen | Veggie Burrito Bowls

Burritos of all shapes, sizes, and fillings are always a fan favorite.


This HelloFresh recipe includes a lime crema, charred corn salsa, and the standard rice and beans plus some blue corn tortillas to dip and scoop as you please.


Recipe and nutritional info after the jump!

Allergens | Milk Preparation Time | 35 minutes Cooking difficulty | Level 1

Ingredients | For 2 Servings 1 Yellow Onion 13.4 ounces Black Beans 13.4 ounces Corn ½ cup Jasmine Rice 1 unit Vegetable Stock Concentrate 1 tablespoon Southwest Spice Blend (garlic, cumin, chili powder) 1 Roma Tomato 1 Lime ¼ ounce Cilantro 4 tablespoons Sour Cream (Contains Milk) ¼ cup Monterey Jack Cheese (Contains Milk) 1 teaspoon Hot Sauce 3 ounces Blue Corn Tortilla Chips (or HOWEVER MANY YOU WANT) 2 teaspoons Olive Oil Salt Pepper 2 tablespoons Butter (Contains Milk)

Nutrition Values / per serving Calories 1040 kcal Fat 41 g Saturated Fat 16 g Carbohydrate 133 g Sugar 18 g Dietary Fiber 16 g Protein 25 g Cholesterol 65 mg Sodium 840 mg

Utensils

Strainer Medium Pot Paper Towel Large Pan Zester Medium Bowl Small Bowl

Instructions | PDF 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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