Black Bean & Charred Corn Burrito Bowls
Rinse & drain 1 1/2 cups corn & black beans.
1
Chop an onion using Food Chopper.
2
Melt 2 tbsp butter in pot.
3
Add onion. Cook 3-4 mins until softened.
4
Add 1/2 c Jasmine rice...
5
...stock concentrate...
...& 1/2 tbsp Southwest seasoning.
Add black beans. Stir.
6
Add 3/4 c water. Season with salt.
7
Bring to boil. Lower heat to simmer, cover & cook for 15-18 mins.
8
Dice tomato using serrated knife.
9
Zest lime, then quarter.
10
Mince cilantro.
11
Dry corn so it will char.
12
Heat skillet over high heat.
13
Add corn. Cook until lightly charred, 4-6 mins.
14
Combine 4 tbsp sour cream with...
15
...lime zest...
...& lime juice.
Add water 1 tsp at a time until drizzling consistency.
16
Season with salt & pepper.
17
In bowl, combine charred corn...
18
...tomato, cilantro & 1/2 tbsp Southwest seasoning.
Add a pinch of lime zest & large drizzle of EVOO.
19
Add squeeze of lime juice, & season with salt & pepper.
20
Fluff rice with fork.
21
Season with salt & pepper.
22
To assemble, put rice in bowl.
23
Top with corn salsa...
24
...Monterey Jack cheese...
...cilantro...
Add hot sauce if desired.
25
Serve with chips & lime wedge.
26
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