Saturday, March 2, 2013

Burrito Bowls


Burrito bowls have become a favorite in my home, especially for my two boys.  They love the taste and I love how I can feed my family a healthy meal that can be ready in the time it takes to boil rice.  My burrito bowl was inspired by Qdoba's Naked Burrito.  This is a vegetarian version, but you could definitely add some grilled steak, chicken, or shrimp if you wanted.  I also like making mine with brown rice.  I hope you enjoy it!















For the Seasoned Rice:
2 c. Rice
2 Tb Cilantro, chopped
2 tsp. Lime Zest

For the Black Beans:
2 cans Black Beans
1 tsp. Minced Garlic
1/4 tsp. Red Chile Powder
2 tsp. Cumin Powder

For the Corn Salsa:
2 c. Corn Kernels
1 Bell Pepper or Jalapeno, minced
1 clove Garlic, minced
Juice of 1 Lime
2 Tb Cilantro, chopped
Salt, to taste
Ground Black Pepper, to taste

Serve With:
Sour Cream
Monterrey Jack Cheese, shredded
Muir Glen Medium Salsa

For the Seasoned Rice: Cook the rice according to the package directions. Toss the rice with the cilantro and lime zest. Set aside.

For the Black Beans: Drain 1 can black beans and combine with the other can of black beans with its liquid in a saucepan.  Stir in the garlic, red chile powder, and cumin powder.  Simmer until desired consistency is reached.

For the Corn Salsa: Toss the corn, pepper, garlic, lime juice, cilantro, salt and pepper together.

To Assemble: In a bowl, add a scoop of rice, and top with a scoop of beans. Top as desired with the corn salsa, cheese, sour cream, and salsa.