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Vegetarian Burrito Bowl

Vegetarian Burrito Bowl

with Salsa, Crispy Black Beans, and Monterey Jack

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Step aside, plates. These days, it’s all about bowl-tastic dinners. This one’s overflowing with warm brown rice and slightly crisp black beans. And don’t worry, we definitely didn’t forget about the cheese. Squeeze some lime over the top and you’ll be good to go.

Tags:Gluten-freeSpicyVeggie
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ cup

Brown Rice

1 box

Black Beans

2 unit

Roma Tomato

1 unit

Lime

1 unit

Jalapeño

2 unit

Scallions

1 teaspoon

Cumin

¼ cup

Monterey Jack Cheese

(ContainsMilk)

2 unit

Sour Cream

(ContainsMilk)

Not included in your delivery

unit

Salt

unit

Pepper

1 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2347.224 kJ
Calories561 kcal
Fat15 g
Saturated Fat6 g
Carbohydrate74 g
Sugar5 g
Dietary Fiber23 g
Protein25 g
Cholesterol31 mg
Sodium258 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Strainer
Zester
Small Bowl
Pan
Fork
Instructionsarrow up iconarrow up icon
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1

Cook the rice: Place the rice in a small pot 1 1/4 cups water and a pinch of salt. Bring to a boil, cover, and reduce to a simmer for 25-30 minutes, until tender.

2

Wash and dry all produce. Drain and rinse the beans. Core, seed, and dice the tomatoes. Thinly slice the scallions, keeping the greens and whites separate. Finely dice the jalapeño, removing the seeds and ribs if you prefer less heat.

3

In a small bowl, combine the tomatoes, scallion whites, and jalapeño (to taste). Zest, then halve the lime. Cut one half into wedges. Squeeze in the juice of half a lime. Season with salt and pepper to taste and toss to combine. Set aside.

4

Add the beans and a drizzle of oil to a medium sized pan over medium-high heat. Add the cumin and any remaining jalapeño to the pan. Cook, tossing, for 7-10 minutes, until the beans begin to crisp.

5

Fluff the rice: Once the rice is done, mix in the remaining lime zest and fluff with a fork.

6

Divide the rice, beans, and salsa between bowls. Sprinkle the cheese over the top. Garnish with the scallion greens, a dollop of sour cream, and lime wedges. Enjoy!