Vegetarian Burrito Bowl

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• black beans
  2 box
• black pepper
• brown rice
  1 c
• cumin
  2 tsp
• jalapeno
  2 unit
• lime
  2 unit
• olive oil
  2 tsp
• roma tomatoes
  4 unit
• salt
• scallions
  4 unit
• sour cream
  4 unit
• water
  1.25 c

🍳 Cookware

• small pot
• small bowl
• fork

1. 1

   Cook brown rice in a small pot with water and a pinch of salt . Bring to a boil, cover, and reduce to a simmer for 25-30 minutes ( ⏱️ 30 minutes ), until tender.

   brown rice: 1 c, water: 1.25 c, salt
2. 

   2

   Wash and dry all produce. Drain and rinse black beans . Core, seed, and dice roma tomatoes . Thinly slice scallions , keeping the greens and whites separate. Finely dice jalapeno , removing the seeds and ribs if you prefer less heat.

   black beans: 2 box, roma tomatoes: 4 unit, scallions: 4 unit, jalapeno: 2 unit
3. 

   3

   In a small bowl , combine the tomatoes, scallion whites, and jalapeno (to taste). Zest, then halve lime . Cut one half into wedges. Squeeze in the juice of half a lime. Season with salt and black pepper to taste and toss to combine. Set aside.

   lime: 2 unit, black pepper
4. 

   4

   Add the beans and olive oil to a medium-sized pan over medium-high heat. Add cumin and any remaining jalapeno to the pan. Cook, tossing, for 7-10 minutes ( ⏱️ 10 minutes ), until the beans begin to crisp.

   olive oil: 2 tsp, cumin: 2 tsp
5. 5

   Fluff the rice: Once the rice is done, mix in the remaining lime zest and fluff with a fork .
6. 

   6

   Divide the rice, beans, and salsa between bowls. Sprinkle Monterey Jack cheese over the top. Garnish with the scallion greens, a dollop of sour cream , and lime wedges. Enjoy!

   Monterey Jack cheese: ½ cup, sour cream: 4 unit