Vegan Spicy Tex-Mex Bean Burrito Bowls
with Plant-Based “Cheddar,” Veggies & Pineapple Salsa
Spicy black beans, fajita-style veggies, and pineapple salsa are piled over tangy, herbaceous cilantro lime rice, making this vegan burrito bowl as colorful as it is satisfying. Topped with our plant-based “cheddar” that melts perfectly over everything and a squeeze of fresh lime juice, this is truly a burrito bowl made for everyone.
Ingredients
1 unit
Green Bell Pepper
1 unit
Onion
½ cup
White Rice
1 unit
Black Beans
1 unit
Lime
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
½ cup
Plant-Based Cheddar Shreds
4 ounce
Pineapple
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
Wash and dry produce.
Drain pineapple over a small bowl, reserving juice; roughly chop. Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Roughly chop cilantro. Quarter lime. Drain and rinse beans. Halve, core, and thinly slice bell pepper into strips.
In a second small bowl, combine pineapple, minced onion, half the cilantro, juice from one lime wedge (two wedges for 4 servings), salt and pepper. Set aside.
Combine beans, Tex-Mex paste, half the Southwest Spice Blend (you'll use the rest later), reserved pineapple juice, and 1 TBSP water (2 TBSP for 4 servings) in a large pan over medium-high heat. Cook, stirring occasionally, until warmed through, 4-6 minutes.
Stir in half the plant-based "cheddar" shreds until melted. Taste and season with salt and pepper if desired.
Transfer beans to a medium bowl; cover with plastic wrap to keep warm. Wash out pan.
Heat a large drizzle of oil in pan used for beans over medium-high heat. Add sliced onion, bell pepper, remaining Southwest Spice Blend, salt, and pepper. Cook, stirring occasionally, until veggies are browned and tender, 4-5 minutes.
Fluff rice with a fork; stir in remaining cilantro and juice from one lime wedge (two wedges for 4 servings). Taste and season with salt, pepper, and more lime juice if desired.
Divide rice, beans, and fajita veggies between plates in separate sections. Sprinkle remaining "cheddar" shreds over beans and fajita veggies. Top with pineapple salsa. Serve with any remaining lime wedges on the side.
