Black Bean & Zucchini Taco Bowl Bar
One recipe–endless ways to enjoy!
This vegetarian family-style taco bowl bar will delight the whole table! You’ll set out a spread of seasoned black beans, tender zucchini, cheesy charred corn esquites, rice, tortillas, shredded cheese, and sour cream, then let everyone build their own perfect bowls! Order lettuce for a taco salad option, or tortilla chips for dipping or nachos!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Jasmine Rice
1 unit
Lime
1 unit
Corn
1 unit
Tomato
1 unit
Zucchini
1 tablespoon
Southwest Spice Blend
1 ounce
Black Beans
2 tablespoon
Mayonnaise
(Contains Eggs)
1 cup
Monterey Jack Cheese
(Contains Milk)
1 teaspoon
Chili Powder
4.5 tablespoon
Sour Cream
(Contains Milk)
2 unit
Baby Lettuce
6 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, 11⁄4 cups water (21⁄4 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.
• Meanwhile, wash and dry produce. • Drain corn, then pat very dry with paper towels. Trim and halve zucchini lengthwise; cut crosswise into 1⁄2-inch- thick half-moons. Quarter lime. Dice tomato into 1⁄2-inch pieces; season with salt and pepper. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!
Trim and discard root end from lettuce; thinly slice.
• Heat a drizzle of oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. TIP: If corn begins to pop, cover pan. • Turn off heat; transfer to a large bowl and cover to keep warm (you’ll finish the corn in Step 5). Wipe out pan.
• Add a large drizzle of oil to pan used for corn over medium-high heat. Add zucchini, 1 TBSP Southwest Spice Blend (2 TBSP for 4 servings), and salt; cook, stirring occasionally, until browned, 2-3 minutes. • Add black beans and their liquid and 1⁄4 cup water (1⁄2 cup for 4). Season with salt and pepper. Cook, stirring occasionally, until zucchini is tender and liquid has slightly thickened, 3-5 minutes. TIP: If sauce seems too thick, stir in additional water a splash at a time.
• Meanwhile, wrap tortillas in damp paper towels; microwave until warmed through, 30-60 seconds. • To bowl with charred corn, add mayonnaise, half the Monterey Jack (save the rest for serving), half the chili powder (all for 4 servings, saving a pinch for garnish), and juice from half the lime. Stir to combine. Season with salt and pepper to taste. Garnish with a pinch of remaining chili powder.
• Fluff rice with a fork. Serve rice, tomato, corn, zucchini and black beans, tortillas, sour cream, remaining Monterey Jack, and remaining lime wedges family style so everyone can build their own taco bowl.
Serve shredded lettuce alongside your taco bar!
