• Her.bivores

Fresh Bean Burrito Bowl

Here is a quick and tasty take on the classic burrito bowl!

Ingredients (serves 3)

  • 2 teaspoons olive oil, divided

  • 2 green onions, diced

  • 3/4 cups jasmine rice, dry

  • 1 1/4 cups water

  • 1 poblano pepper, diced

  • 1 roma tomato, diced

  • 3 tablespoons vegan sour cream

  • 1 tablespoon taco/fajita seasoning, divided

  • 13.4 ounces black beans, drained and rinsed

  • 7 ounces green salsa

  • 1/2 teaspoon sugar

  • 1/4 cup vegan pepper jack cheese

  • OPTIONAL for garnish - avocado slices, cilantro, squeeze of lime juice

Let's Get Cooking!

  1. Wash, dry, core, and chop all produce. Separate green onion in two groups (whites and greens).

  2. Heat 1 teaspoon of olive oil in a small pot over medium heat with green onion whites. Cook until softened (about 2 minutes)

  3. Stir in rice and water. Bring to a boil then reduce to a simmer for 15-17 minutes, keeping it covered with a lid.

  4. While rice cooks, combine tomato with half of the scallion greens to a bowl, mixing together and adding salt and pepper as desired.

  5. In a second small bowl, combine the sour cream with 1/2 teaspoon of your taco/fajita seasoning blend. Add water until the mixture reaches a desired consistency at which to drizzle.

  6. In a pan, heat 1/2 teaspoon olive oil over medium heat. Add the poblano and cook until softened, about 5 minutes.

  7. Stir in beans and remaining spices into pan with the poblano. Cook until the pepper and beans are fragrant, 1-2 minutes.

  8. Mix in green salsa and sugar. Stir and cook until beans are softened (about 2-3 minutes). Season with salt and pepper as desired. Turn off heat.

  9. Divide rice between bowls, topping with bean mixture, pepper jack, tomato salsa mixture and sour cream mixture. Garnish with remaining scallion greens and enjoy.

Nutrition Information - Calories: 479, Carbs: 70.4g, Protein: 12.9g, Fat: 15.9g, Fiber: 12.1g, Sugar: 3.9g

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