Veggie Burrito Bowls
with Charred Corn and Tomato Salsa
The beauty of the burrito bowl is that you can do anything you want with it—just start with some rice and let your imagination run wild. Our chefs picked a fabulous combination of veggies and additional toppings for this one: a tomato and charred corn salsa is at the center of it all, then lime crema and a sprinkle of Mexican cheese bump things up a notch. And while we’re huge fans of the beans in the rice, the thing that makes this a real winner might just be the tortilla chips for scooping everything up.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Yellow Onion
13.4 ounce
Black Beans
13.4 ounce
Corn
½ cup
Jasmine Rice
1 unit
Veggie Stock Concentrate
1 tablespoon
Southwest Spice Blend
1 unit
Roma Tomato
1 unit
Lime
¼ ounce
Cilantro
4 tablespoon
Sour Cream
(ContainsMilk)¼ cup
Monterey Jack Cheese
(ContainsMilk)1 teaspoon
Hot Sauce
3 ounce
Tortilla Chips
Not included in your delivery
2 teaspoon
Olive Oil
Kosher Salt
Pepper
2 tablespoon
Butter
(ContainsMilk)
Wash and dry all produce. Halve, peel, and dice onion. Drain and rinse beans and corn, keeping them separate.
Melt 2 TBSP butter in a medium pot over medium-high heat. Add onion and cook until softened, 4-5 minutes. Stir in rice, beans, stock concentrate, and half the Southwest Spice. Add ¾ cup water (1½ cups for 4 servings) and a large 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.
Dry corn thoroughly with paper towels, removing as much moisture as possible. Heat a large pan over high heat. Add corn and cook, stirring occasionally, until lightly charred, 3-5 minutes. (TIP: If corn begins to pop, cover pan.) Season with salt and pepper.
Meanwhile, dice tomato. Zest and quarter lime. Finely chop cilantro leaves and stems. In a medium bowl, combine tomato, corn, remaining Southwest Spice, half the cilantro, a large drizzle of olive oil, a pinch of lime zest, and a squeeze of lime juice to taste. Season with plenty of salt and pepper.
In a small bowl, combine sour cream and as much remaining lime zest and juice as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Fluff rice mixture with a fork; season with salt and pepper. Divide between bowls and top with salsa, cheese, and remaining cilantro. Drizzle with crema and hot sauce to taste. Serve with tortilla chips for dipping and any remaining lime wedges on the side.