Veggie Burrito Bowls

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• Southwest Spice Blend
  2 tbsp
• black beans
  2 unit
• black pepper
• blue corn tortilla chips
  6 oz
• butter
  2 tbsp
• cilantro
  ½ oz
• corn
  2 unit
• hot sauce
  2 tsp
• jasmine rice
  1 c
• lime
  2 unit
• olive oil
• onion
  2 unit
• paper towels
• salt
• sour cream
  1/2 c
• tomato
  2 unit
• veggie stock concentrate
  2 unit
• water
  ¾ cup

🍳 Cookware

• medium pot
• large nonstick pan
• medium bowl
• small bowl

1. 

   1

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

   onion: 2 unit, black beans: 2 unit, corn: 2 unit
2. 

   2

   Melt butter in a medium pot over medium-high heat. Add onion and cook until softened, ⏱️ 4-5 minutes . Stir in jasmine rice , beans, veggie stock concentrate , and half the Southwest Spice Blend (you'll use the rest later). Add 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.

   butter: 2 tbsp, jasmine rice: 1 c, veggie stock concentrate: 2 unit, Southwest Spice Blend: 2 tbsp, water: ¾ cup, salt
3. 

   3

   Meanwhile, dry corn thoroughly with paper towels , removing as much moisture as possible. Heat a large 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 black pepper .

   paper towels, black pepper
4. 

   4

   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.

   tomato: 2 unit, lime: 2 unit, cilantro: ½ oz, olive oil
5. 

   5

   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.

   sour cream: 1/2 c
6. 

   6

   Fluff rice mixture with a fork; season with salt and pepper. Divide between bowls and top with salsa, Monterey Jack cheese , and remaining cilantro. Drizzle with crema and as much hot sauce as you like. Serve with blue corn tortilla chips for dipping and any remaining lime wedges on the side.

   Monterey Jack cheese: ½ cup, hot sauce: 2 tsp, blue corn tortilla chips: 6 oz