Spicy Burrito Bowl with Jammy Peppers and Queso
From: Ian Seddon's Cookbook
🥘 Ingredients
- Cooked White or Brown Rice (Stovetop) 3-4.5 cup
- Vegan Queso Sauce 1 cup
- extra virgin olive oil 3 tbsp
- thinly sliced garlic cloves 6
- Kosher
- large red bell peppers 3
- dried oregano 1 ½ tsp
- good-quality red wine vinegar 1 ½ tsp
- jalapeños 1-2
- Burrito Spices 4 tsp
- black beans 2
- bay leaves 2
- medium limes 2
- cherry tomatoes 1
- cilantro 2 handful
- large ripe avocado 1
- mild or medium salsa ½ cup
If you prefer your rice fresh, start the meal by cooking 1-1 1/2 cup according to your preferred method, referring to The Grains & Starches Handbook for ratios and cook times. Not a fan of cilantro? Omit it or replace it with a small handful of flat-leaf parsley. If you have extra scallions from other recipes this week, feel free to thinly slice them and use them as garnish for the burrito bowls. To make this meal the quickest, cook the beans at the same time as the bell peppers in separate pans. Neither pan needs too much babysitting, so you can prep the finishing ingredients while the beans and peppers cook. Storage: You can mix the beans and peppers together before storing them in the fridge, separately from any leftover rice or queso, for about 4 days. Reheat the rice as listed in the recipe and the beans in the microwave or on the stove until heated through, adding a splash of broth or water if needed. Chop the tomatoes, cilantro, and avocado (if using) fresh before serving. Assemble as listed in the last step of the recipe. Nutrition boost: Opt for brown rice or even farro or quinoa instead of white rice. Fold some finely shredded green cabbage into the hot rice, season with a pinch of salt and lime juice, and toss to combine. For added protein, sprinkle on hemp seeds or pepitas. Shortcut: Skip the cherry tomatoes and use salsa or pico de gallo. Shortcut: Skip cooking the bell peppers; add some raw pepper slices to the Spicy Burrito Bowl instead.
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1Gather: Cooked White or Brown Rice (Stovetop) , Vegan Queso Sauce , extra virgin olive oil , thinly sliced garlic cloves , Kosher salt and freshly cracked black pepper. For the jammy bell peppers: large red bell peppers , dried oregano , good-quality red wine vinegar . For the saucy black beans: jalapeños , Burrito Spices , black beans , bay leaves , medium limes . For the for serving:: cherry tomatoes , cilantro , large ripe avocado , mild or medium salsa .
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2Take the Cooked Rice and Vegan Queso Sauce out of the fridge.
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3Prepare your side salad, if you’re making one.
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4Make the Jammy Bell Peppers. Heat a large sauté pan (or frying pan) over medium. Add 1 1/2 tbsp oil, and once hot, add the peppers and half of the sliced garlic ( timer clove). Season with a few pinches of salt. Cook for 10 minutes or until juices have evaporated, stirring every few minutes so they don’t brown too much. If needed, add a splash of water to deglaze the pan. Cook for 10 more minutes but stir more frequently, every 30 to 40 seconds, or until very soft and almost jammy. Season with the oregano, plus salt and pepper to taste. Add the vinegar and cook for about 1 minute, stirring constantly, then take off the heat.
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5While the peppers cook, make the Saucy Black Beans. Heat 1 1/2 tbsp of oil in another large sauté or frying pan over medium. Once hot, add the remaining sliced garlic ( timer clove) and the jalapeños. Cook for 2 minutes, stirring frequently, until the garlic starts to turn golden. Add the Burrito Spices and cook for 30-60 seconds , stirring frequently. Pour in the beans with their canning liquid, bay leaves, 1/2 tsp of kosher salt, and pepper to taste, and stir. Simmer for 8 to 12 minutes, stirring occasionally, until saucy and thickened. If the beans appear dry, add a splash of water (or broth if you have it). Juice 1 lime. Turn off the heat, discard the bay leaves, and stir in 1 1/2 tbsp of lime juice. Season with salt and pepper to taste, and add more lime juice if desired.
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6While the beans and peppers cook, prep the other ingredients and reheat the rice. Halve or quarter the cherry tomatoes. Chop the cilantro. Chop the avocado (if using). Slice the leftover lime into wedges. Reheat the rice: Add the rice to a bowl, toss in a couple of ice cubes, cover the bowl, and microwave until heated through.
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7To assemble: Divide the warm Cooked Rice among bowls. Top with the Saucy Black Beans and Jammy Bell Peppers. Spoon a few dollops ( timer cup / 57g) of Vegan Queso Sauce on each bowl and divide the tomatoes, cilantro, and avocado (if using) among the bowls. Serve with lime wedges (squeeze on top before enjoying) and salsa (if using) on the side, as well as your side salad, if you made one.