Sauteed Veggie Burritos

Ingredients:

  • 1 Tablespoon Olive oil
  • 2 cups long grain rice
  • 4 cups low sodium chicken broth
  • 2 whole limes, juiced and zested
  • 1/4 cup chopped cilantro
  • 2 whole zucchini, chopped
  • 1 whole yellow squash, chopped
  • 1 can corn
  • 1 bell pepper, diced
  • 1 small onion, chopped
  • salt to sprinkle
  • 1 can seasoned black beans (I used non seasoned and still had great flavor)
  • 6 whole burrito-sized flour tortillas
  • 2 Roma tomatoes, diced
  • 1 cup grated cheese (ex. Monterey Jack or Cheddar)
  • Optional toppings: salsa, sour cream, guacamole, extra cilantro, hot sauce

Directions:

  1. Heat olive oil in a large saucepan over medium heat. Add rice and stir around for 2 minutes. Pour in chicken broth and juice and zest of 1 lime. Bring to boil, then reduce to a simmer, cover, and cook for 20-25 minutes until all the liquid is absorbed. Stir in the juice and zest from the remaining lime, then stir in the cilantro. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Saute onions and bell peppers for 3 minutes. Add in squash and saute for additional 3 minutes. Add corn and black beans and saute until heated through. Add salt and pepper to taste.
  3. Warm the tortillas in the microwave for 30 seconds. *I find it helps to add a damp paper towel on the top of the tortillas while warming in microwave.
  4. To assemble the burrito, lay out each tortilla on your work surface. Spoon on rice, then sprinkle on sauteed veggies. Top with chopped tomato, cheese, and any other topping you’d like. Tuck in the sides, then roll the burrito up as tightly as you can. Cut in half and chow down!

*If you substitute the chicken broth in the rice with vegetable broth it will be vegetarian!

~Recipe adapted from thepioneerwoman.com

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