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Veggie Burrito Bowls

Veggie Burrito Bowls

with Blue Corn Tortilla Chips & Tomato Salsa

Hall Of Fame
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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.

Tags:Veggie
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

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

Blue Corn Tortilla Chips

Not included in your delivery

2 teaspoon

Olive Oil

Salt

Pepper

2 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4351 kJ
Calories1040 kcal
Fat41 g
Saturated Fat16 g
Carbohydrate133 g
Sugar18 g
Dietary Fiber16 g
Protein25 g
Cholesterol65 mg
Sodium840 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
Strainer
Medium Pot
Paper Towel
Large Pan
Zester
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Halve, peel, and dice onion. Drain and rinse beans and corn, keeping them separate.

2

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 (you’ll use the rest later). Add ¾ cup water (1½ cups for 4 servings) and a big 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.

3

Meanwhile, dry corn thoroughly with paper towels, removing as much moisture as possible. Heat a large, preferably nonstick, pan over high heat. Add corn and cook, stirring occasionally, until lightly charred, 4-6 minutes. (TIP: If corn begins to pop, cover pan.) Season with salt and pepper.

4

While corn cooks, dice tomato. Zest and quarter lime. Finely chop cilantro. In a medium bowl, combine corn, tomato, half the cilantro, remaining Southwest Spice, a pinch of lime zest, a large drizzle of olive oil, and a squeeze of lime juice to taste. Season with plenty of salt and pepper.

5

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.

6

Fluff rice mixture with a fork; season with salt and pepper. Divide between bowls and top with salsa, Monterey Jack, and remaining cilantro. Drizzle with crema and as much hot sauce as you like. Serve with tortilla chips for dipping and any remaining lime wedges on the side.