Weeknight Burrito Bowl
From: Ian Seddon's Cookbook
🥘 Ingredients
- frozen fire-roasted corn 10 ½ oz
- medium red/orange/yellow bell peppers 2
- small red onion 1
- extra virgin olive oil 2 tbsp
- dried oregano 1 tsp
- Kosher
- pinto beans or black beans 2
- romaine lettuce or pre-chopped lettuce 7 oz
- or ripe avocado 1 piece
- Cooked white rice or grains of choice to serve 4
- medium lime 1
- A pinch of kosher salt
- cilantro leaves and tender stems 1 handful
- tortilla chips of choice 2-4 oz
- medium lime 1
If you bought frozen corn, simply follow the instructions as listed. If you bought canned corn, drain it and cook as listed for the fire-roasted corn. It will be less charred but still delicious! If you don’t have leftover rice or ready-to-heat rice, cook 1 1/4 cup dry rice (see Cooked White Rice for instructions). Not a fan of cilantro? Omit or use flat-leaf parsley instead. Storage: Store the Lime Rice, veggie-pinto bean mixture, lettuce, avocado (whole), and Chipotle Crema separately in the fridge for up to 4 days. To reheat rice, add it to a microwave-safe bowl, toss in a couple ice cubes, cover the bowl, and microwave until heated through. (The ice keeps the rice tender.) Reheat the veggie-pinto bean mixture in the microwave or in a pan on the stove with a touch of oil until heated through. Assemble your bowl as listed in the last step right before serving. Nutrition boost: For extra veggies, top with chopped scallions, sliced radishes, or pico de gallo (or tomatoes). Nutrition boost: For more protein, fry up and add some Mexican-flavored vegan meat, such as Trader Joe’s Soy Chorizo or Soyrizo.
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1For the charred veggies & beans: frozen fire-roasted corn , medium red/orange/yellow bell peppers , small red onion , extra virgin olive oil , dried oregano , Kosher salt and freshly cracked black pepper, pinto beans or black beans . For the other ingredients: romaine lettuce or pre-chopped lettuce , or ripe avocado . For the lime rice: Cooked white rice or grains of choice to serve , medium lime , A pinch of kosher salt . For the for serving:: cilantro leaves and tender stems , tortilla chips of choice , medium lime .
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2Put the fire-roasted corn in a bowl to defrost. In the meantime, thinly slice the bell peppers and onion (but not too thinly).
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3Make the Charred Veggies & Beans. Heat a large sauté pan (or frying pan) over medium-high heat for 2 minutes. Add the oil, and once shimmering, add the bell peppers, onion, and season with the oregano and 1/4 tsp kosher salt. Cook, stirring occasionally, until lightly charred, about 7 minutes. (If it starts to burn, add a splash of water and/or lower the heat to medium.) Add the corn (it’s okay if it’s not fully defrosted) and cook for 2-3 minutes , stirring occasionally, until the corn is warm. Remove from the heat, and stir in the pinto beans. Season with salt and pepper to taste.
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4While the veggies cook, prepare the other ingredients. Chop the romaine, then wash and dry. Cube the avocado. Chop the cilantro, if using. Lime Rice: Reheat the rice or grains as needed. Zest (if desired) and juice 1 lime. In a large bowl, toss the warmed rice with lime zest (if using), 1 1/2 tbsp lime juice, and a pinch or two of salt.
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5Assemble: Divide the rice, Charred Veggies & Beans, lettuce, and avocado among bowls. Dollop each generously with the Chipotle Crema ( timer tablespoons / 48g each). Crush a few tortilla chips on top of each bowl and garnish with cilantro, if using. Serve with lime wedges and squeeze on top before enjoying.