Vegan Guac Lover’s Burrito Bowl

🥘 Ingredients

• black beans
  15 oz
• black pepper
  ½ tsp
• blue corn tortilla chips
  1 unit
• cilantro
  2 tbsp
• cooking oil
  2 tbsp
• cremini mushrooms
  1 c
• garlic powder
  ½ tsp
• guacamole
  ½ cup
• jasmine rice
  ¾ cup
• lime
  1 unit
• mexican spice blend
  1 tbsp
• olive oil
  2 tbsp
• red onion
  1 unit
• salt
  1 tsp
• sugar
  ¼ tsp
• turmeric
  ½ tsp
• white wine vinegar
  1 tbsp

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   Wash and dry produce. Halve, peel, and thinly slice half the red onion ; dice remaining half. Cut onion slices in half crosswise. Zest and quarter lime . Roughly chop cilantro . Thinly slice cremini mushrooms .

   red onion: 1 unit, lime: 1 unit, cilantro: 2 tbsp, cremini mushrooms: 1 c
2. 

   2

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add ½ tsp turmeric ; cook until fragrant, ⏱️ 30 seconds . Stir in jasmine rice , ¾ cup water, and a big pinch of salt . Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   cooking oil: 2 tbsp, turmeric: ½ tsp, jasmine rice: ¾ cup, salt: 1 tsp
3. 

   3

   Meanwhile, in a small microwave-safe small bowl , combine sliced onion, half the white wine vinegar , ¼ tsp sugar , and a pinch of salt. Cover with plastic wrap; microwave ⏱️ 30 seconds . Set aside to pickle, stirring occasionally.

   white wine vinegar: 1 tbsp, sugar: ¼ tsp
4. 

   4

   In a second small bowl, combine guacamole , half the cilantro, juice from one lime wedge, a drizzle of olive oil , and as much lime zest as you like. Add water 1 tsp at a time until mixture reaches a thick drizzling consistency. Taste and season with salt and black pepper if needed.

   guacamole: ½ cup, olive oil: 2 tbsp, black pepper: ½ tsp
5. 

   5

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add mushrooms in an even layer and cook, undisturbed, until lightly browned on one side, ⏱️ 2 minutes . Add half the mexican spice blend , salt, and pepper; cook, stirring occasionally, until mushrooms are browned and crisp, ⏱️ 3 minutes more. Turn off heat; transfer to a plate. Wipe out pan.

   mexican spice blend: 1 tbsp
6. 

   6

   Heat a large drizzle of cooking oil in same pan over medium heat. Add diced onion, half the garlic powder , remaining Mexican Spice Blend, and a big pinch of salt and pepper. Cook, stirring, until softened and fragrant, ⏱️ 2 minutes . Add black beans and their liquid; cook, stirring, until liquid is mostly absorbed and beans are saucy, ⏱️ 2 minutes more. Remove from heat; taste and season generously with salt and pepper.

   garlic powder: ½ tsp, black beans: 15 oz
7. 

   7

   Fluff rice with a fork; season with salt and pepper. Divide rice between bowls. Top with mushrooms and beans in separate sections. Add pickled onion (draining first) in a pile. Drizzle with guacamole sauce and sprinkle with remaining cilantro. Serve with blue corn tortilla chips and remaining lime wedges on the side.

   blue corn tortilla chips: 1 unit