Veggie Burrito Bowls

Ingedients:

  • 1 Yellow onion
  • 2 cans Black Beans
  • 2 cans Corn
  • 1 cup Jasmine Rice
  • 2 tsp Veggie stock concentrate
  • 2 Tbsp Southwest Blend (recipe for this below)
  • 2 Roma Tomatoes
  • 2 Limes
  • Handful of Cilantro
  • 1/2 cup Sour Cream
  • 1/2 cup Monterey Jack Cheese
  • 2 tsp Hot Sauce
  • Tortilla Chips

Directions:

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

2. COOK RICE & BEANS: 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 1 1/2 cups water and 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. CHAR CORN: Meanwhile, dry corn throughly with paper towels, remove as much moisture as possible. Heat a large pan over high heat. Add corn and cook, stirring occasioanlly, until lightly charred, 3-5 minutes. (Tip: If corn begins to pop, cover pan.) Season with salt and pepper.

4. MAKE SALSA: While corn cooks, dice tomato. Zest and quarter lime. Finely chop cilantro leaves and stems. In a medium, bowl, combine corn, tomato, half the cilantro, reamining 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. MAKE CREMA: Ina 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. FINISH & SERVE: 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 wedge on the side.

** For dairy free, I leave out the creme and cheese (you can use any cheese you like)

~ Recipe adapted from Hello Fresh

Southwest Blend Recipe:

  • 4 part garlic powder
  • 2 part cumin
  • 2 part chili powder

Smokey Black Bean and Sweet Potato Soup

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients:
1 teaspoon olive oil

1/2 yellow onion, chopped

2 cloves garlic, minced

3 cups peeled and diced sweet potato, 1/4 inch diced

3 cups cooked black beans, or 2 – 15oz cans drained

3 teaspoons cumin

1 teaspoon paprika

1/4 – 1/2 teaspoon smoked paprika

1 1/4 teaspoon salt

1/4 teaspoon black pepper

3-4 cups vegetable stock, depending on how thick you want your soup

Directions:

  1. Heat olive oil in a large pot over medium heat. Add onion, a pinch of salt and stir for 3 minutes. Then add garlic and stir for 30 seconds. Add sweet potato, black beans, and all the spices. Stir and cook for 2 minutes. Add stock, bring to a boil, reduce to a simmer and simmer for about 20 minutes, or until sweet potatoes are cooked through.
  2. Using a cup or soup ladle, scoop out 2 cups of the sweet potato and black beans and set aside. Let soup cool and then using an immersion blender, blender, or food processor blend the remaining soup together. Turn the heat back on and add back in the reserved sweet potato and black beans. Heat soup, stirring occasionally, until hot.
  3. Serve with your favorite garnishes: cilantro, red onion, avocado, tortilla strips, salsa etc…

~Recipe adapted from shelikesfood.com