Vegetarian Burrito Bowl: Salsa, Crispy Black Beans, and Monterey Jack

🥘 Ingredients

• black beans
  15 oz
• brown rice
  2 c
• cumin
  1 tsp
• jalapeño
  1 unit
• lime
  1 unit
• monterey jack cheese
  1 c
• olive oil
  1 tbsp
• pepper
  to taste
• roma tomato
  2 units
• salt
  to taste
• scallions
  3 units
• sour cream
  2 tbsp
• water
  1.25 c

🍳 Cookware

• small pot
• small bowl
• medium pan
• fork

1. 1

   brown rice black beans roma tomato lime jalapeño scallions cumin monterey jack cheese sour cream olive oil salt pepper water

   brown rice: 2 c, black beans: 15 oz, roma tomato: 2 units, lime: 1 unit, jalapeño: 1 unit, scallions: 3 units, cumin: 1 tsp, monterey jack cheese: 1 c, sour cream: 2 tbsp, olive oil: 1 tbsp, salt: to taste, pepper: to taste, water: 1.25 c
2. 

   2

   Place the brown rice, water, and a pinch of salt in a small pot . Bring to a boil, cover, and reduce to a simmer ⏱️ 25-30 minutes , until tender.
3. 

   3

   Wash and dry all produce. Drain and rinse the black beans. Core, seed, and dice the roma tomatoes. Thinly slice the scallions, keeping the greens and whites separate. Finely dice the jalapeño, removing the seeds and ribs if you prefer less heat.
4. 

   4

   In a small bowl , combine the tomatoes, scallion whites, and jalapeño. Zest, then halve the lime. Cut one half into wedges. Squeeze in the juice of half a lime. Season with salt and pepper to taste and toss to combine. Set aside.
5. 5

   Add the beans and a drizzle of olive oil to a medium pan over medium-high heat. Add the cumin and any remaining jalapeño to the pan. Cook, tossing, ⏱️ 7-10 minutes , until the beans begin to crisp.
6. 

   6

   Once the rice is done, mix in the remaining lime zest and fluff with a fork .
7. 7

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