Quick Veggie Burrito Bowls
Simple, healthy, flavor packed burrito bowls are ready in under 10 minutes. This recipes serves 4.
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Servings: 4
Calories:
Ingredients
- 4 pre-portioned bags of Minute® - Multi-Grain Medley any other type of Minute Rice can also be used
- Black beans:
- 1 tablespoon oil
- 1/4 onion diced
- 1 cloves garlic minced
- 1 can black beans drained and rinsed
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Toppings:
- 2 avocados diced or slices
- 2 cups lettuce shredded
- 1 cup diced tomatoes
- 1 cup cheddar cheese
- 1/4 cup chopped cilantro
- 1 lime
- 1/2 cup sour-cream
- Chipotle sauce
- 1 chipotle chile in adobo sauce plus 1 tsp. sauce canned
- ½ cup mayonnaise
- ⅓ cup plain Greek yogurt
- ¼ cup chopped cilantro
- ¼ tsp. ground cumin
- ¼ tsp. dried dill
- Kosher salt to taste
Instructions
- Cook rice according to package instructions.
- To cook black beans: While the rice is cooking, heat a medium pan on medium/high heat. Add the onions and saute for 3-5 minutes or until soft. Add the garlic and saute for 20 seconds. Add the black beans and spices. Cook for 5 minutes. Remove from heat and set aside.
- To make Chipotle sauce:
- Place all ingredients in a blender or food processor and puree until smooth about 2-3 minutes or until the mixture is nice and creamy. Pour into a jar or small bowl and refrigerate for up to 4 weeks.
- To assemble:
- Pour 1 serving of rice in a medium serving bowl. Top with black beans, avocado, lettuce, tomatoes, cheddar cheese, cilantro, sour-cream and a wedge of lime. Drizzle chipotle sauce by placing a few tablespoons into a ziplock bag and cutting the corner. Enjoy!
Notes
I cooked the beans in onions and garlic to add extra flavor. This is optional and if desired, the beans can be used out of the can.
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My favorite rice dish is some great Sashimi. I love the delicacy of some great fish.