Burrito Bowl with Jammy Peppers and Queso
From: Ian Seddon's Cookbook
🥘 Ingredients
- Cooked White Rice 3 ½ cup
- Vegan Queso Sauce 1 cup
- extra virgin olive oil 3 tbsp
- Kosher
- dried oregano 1 ½ tsp
- red wine vinegar 1 ½ tsp
- Burrito Spices 4 tsp
- pinto beans or black beans 2
- bay leaves 2
- medium lime 1
- cilantro 2 handful
- medium lime 1
- cherry tomatoes 1
- large avocado 1
- salsa ½ cup
If you want to heat up the Vegan Queso Sauce, gently heat it in a small saucepan over low heat, stirring occasionally, for 6 to 8 minutes. If it seems thick, add a splash of plant milk or water to loosen it. If you cooked beans from scratch, add 1/2-1 cup bean cooking liquid in step 3(a) along with the beans. Add more cooking liquid as needed. Not a fan of cilantro? Simply omit it. To make this meal the quickest, cook the bell peppers at the same time as the beans in separate pans. Neither pan needs too much babysitting, so you can prep the rest of the ingredients (step 4) while the peppers and beans cook. Storage: Mix the beans and peppers together before storing them in the fridge for about 4 days, separate from the rice. Reheat the rice as listed in step 4(c) and the beans/peppers in the microwave or on the stove until heated through, adding a splash of broth or water if needed. Chop the cilantro, lime wedges, and tomatoes and avocado (if using) right before serving. Assemble as listed in step 5. Nutrition boost: Fold some finely shredded green cabbage into the hot rice, season with salt and lime juice, and toss to combine. Sprinkle some roasted pepitas on top of your bowl for extra protein and fiber. Shortcut: If you bought pre-seasoned beans, simply heat them up using the instructions on the can/pouch (i.e., skip step 3 entirely). If desired, season the beans with salt/pepper to taste and a squeeze or two of lime juice.
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1Gather: Cooked White Rice , Vegan Queso Sauce , extra virgin olive oil . For the jammy peppers: Kosher salt and freshly cracked black pepper, dried oregano , red wine vinegar . For the saucy beans: Burrito Spices , pinto beans or black beans , bay leaves , medium lime . For the for serving:: cilantro , medium lime , cherry tomatoes , large avocado , salsa .
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2Take the Cooked White Rice and Vegan Queso Sauce out of the fridge.
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3Make the Jammy Peppers. Heat 1 1/2 tbsp oil in a large sauté pan (or frying pan) over medium heat (if you don’t have two large pans, use your smaller one here). Once shimmering, add the Bell Peppers & Garlic. Season with a few pinches of salt. Cook for 10 minutes , or until the juices have evaporated, stirring every few minutes so they don’t brown too much. If needed, add a splash of water to deglaze. Cook for 10 more minutes, stirring more frequently, every 30 to 40 seconds, or until very soft and almost jammy. Then add the oregano, a pinch or two of salt and pepper, and the vinegar. Cook for 1 minute, stirring constantly. Take off the heat.
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4While the peppers cook, make the Saucy Beans. Heat 1 1/2 tbsp of oil in a large sauté pan (or frying pan) over medium heat. Add the Aromatics for Beans. Cook for 2 minutes, stirring frequently, until the garlic starts to turn golden. Add the Burrito Spices. Cook for 30-60 seconds , stirring constantly. Add the beans with their canning liquid, the bay leaves, 1/2 tsp kosher salt, and pepper to taste. Stir well. Simmer for 8 to 12 minutes, stirring occasionally, until saucy and thickened. If the beans appear dry, add a splash of water (or broth). Discard the bay leaves. Off the heat, stir in 1 1/2 tbsp of lime juice. Season with salt and pepper and more lime juice to taste.
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5While the peppers and beans cook, prep the other ingredients. TIP: Move your cutting board next to the stove so you can stir the peppers and beans as needed. Chop the cilantro. Slice the remaining lime into wedges. If using, halve the cherry tomatoes and dice the avocado. Add the Cooked White Rice to a microwave-safe bowl, toss in a couple of ice cubes, cover the bowl, and microwave until heated through. If desired, reheat the Vegan Queso Sauce (see Note 1).
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6To assemble: Divide the rice among bowls. Top with the Saucy Beans and Jammy Peppers. Spoon a few dollops of Vegan Queso Sauce on each bowl. Divide the tomatoes and avocado (if using) among the bowls and top with cilantro. Serve the lime wedges (squeeze on top before enjoying) and salsa on the side.