Veggie Burrito Bowls
with Blue Corn Tortilla Chips & 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.
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
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
(Contains Milk)
¼ cup
Monterey Jack Cheese
(Contains Milk)
1 teaspoon
Hot Sauce
3 ounce
Blue Corn Tortilla Chips
Not included in your delivery
2 teaspoon
Olive Oil
Salt
Pepper
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
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 (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.
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.
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.
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, 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.
