Shrimp & Black Bean Burrito Bowls

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• Southwest Spice Blend (divided)
  2 tbsp
• black beans (drained and rinsed)
  2 unit
• black pepper
• blue corn tortilla chips
  3 oz
• butter
  4 tbsp
• cilantro
  ½ ounce
• corn (drained and rinsed)
  2 unit
• hot sauce
  2 tsp
• jasmine rice
  1 c
• lime
  2 unit
• olive oil
  4 tsp
• onion (diced)
  2 unit
• paper towels
• salt
• sour cream
  1/2 c
• tomato
  2 unit
• veggie stock concentrate
  2 unit

🍳 Cookware

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

1. 

   1

   Wash and dry all produce. Halve, peel, and dice onion . Drain and rinse black beans . Drain and rinse corn ; dry thoroughly with paper towels , removing as much moisture as possible.

   onion: 2 unit (diced), black beans: 2 unit (drained and rinsed), corn: 2 unit (drained and rinsed), paper towels
2. 

   2

   Melt 2 TBSP 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 . Stir in 3/4 cup water (1 1/2 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: 4 tbsp, jasmine rice: 1 c, veggie stock concentrate: 2 unit, Southwest Spice Blend: 2 tbsp (divided), salt
3. 

   3

   Heat a large, dry, preferably nonstick large pan over high heat. Add corn and cook, stirring occasionally, until lightly charred, 4-6 minutes. (TIP: Cover pan if corn begins to pop.) Season with salt and black pepper .

   salt, black pepper
4. 

   4

   While corn cooks, dice tomato . Finely chop cilantro . Zest and quarter lime . In a medium bowl , combine charred corn, tomato, half the cilantro, the remaining Southwest Spice Blend, a pinch of lime zest, a large drizzle of olive oil , and a squeeze of lime juice. Season with plenty of salt and pepper.

   tomato: 2 unit, cilantro: ½ ounce, lime: 2 unit, olive oil: 4 tsp
5. 

   5

   In a small bowl , combine sour cream and as much remaining lime zest and juice as you like. Add water 1 teaspoon at a time until the 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 the rice and bean mixture between bowls and top with the salsa, Monterey Jack cheese , and remaining cilantro. Drizzle with lime 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: 3 oz