Smoky Chipotle Tofu Burrito Bowls
- Milk
- Soy
For this 20-minute bowl, you’ll sauté ground beef with onion and our smoky chipotle pepper puree until browned and juicy. Serve it over a bed of fluffy cilantro lime rice topped with melty Mexican cheeses, cumin-spiced crema, homemade pico de gallo, a sprinkle of cilantro, plus a squeeze of lime for a bright finish.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Onion
¾ cup
Jasmine Rice
½ teaspoon
Cumin
1 unit
Tofu
(Contains: Soy)
1 unit
Tomato
1 unit
Lime
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
½ cup
Mexican Cheese Blend
(Contains: Milk)
1 ounce
Chipotle Puree
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a 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.
While rice cooks, wash and dry produce.
Dice tomato into ¼-inch pieces. Halve, peel, and dice onion into ¼-inch pieces. Finely chop cilantro, including tender stems. Zest and quarter lime.
In a small bowl, combine tomato, half the onion, half the cilantro, a large drizzle of olive oil, juice from half the lime, salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add remaining onion, salt, and pepper. Cook, stirring occasionally, until fragrant and slightly softened, 2-3 minutes.
Stir in beef*, chipotle puree, garlic powder, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. (If there’s excess grease in your pan, carefully pour it out.)
Keep covered off heat until ready to serve.
While beef cooks, in a second small bowl, combine sour cream and half the cumin (all for 4 servings); add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper.
Fluff rice with a fork; stir in lime zest.
Divide rice between plates. Top with beef, Mexican cheese blend, crema, pico de gallo, and remaining cilantro. Serve with remaining lime wedges on the side.
