Black Bean & Caramelized Veggie Burrito Bowls
with Creamy Cilantro Drizzle
Cooking time
25 minutes
Servings
2/4
Calories
750 /serving
Get ready to strike veggie gold. These burrito bowls hold the motherlode, with protein-bearing legumes and lots of fresh produce. Sautéed with garlic, black beans relax into classic Mexican-inspired spicing, deep with chili powder, cumin and lime. Chunky onion and zucchini gently caramelize as they roast, releasing their ingrained sweetness. Amplify the acidity by combining cutesy cherry tomatoes with a splash of vinegar, and cool it all off with cilantro sour cream.
We will send you:
- 140g Cherry tomatoes
- 4 Garlic cloves
- 1 Bunch of cilantro
- 1 Onion (or shallot)
- 2 Green zucchini
- 540ml Black beans (canned)
- 30ml Red wine vinegar
- 160g White rice
- 43ml Sour cream
- 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites
You will need:
Medium pot
Large pan
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
18 g
Saturated Fat
4 g
Sodium
1380 mg
Total Carb
132 g
Sugars
12 g
Protein
28 g
Fibre
26 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ¼ cups water, 1 tsp salt (double the water and salt for 4 portions) and a pinch of the spices; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, quarter the zucchini lengthwise; halve crosswise. Peel and cut the onion into ½ inch wedges. Drain and rinse the black beans. Halve the tomatoes. Mince the garlic. Roughly chop the cilantro leaves and stems.
Roast the zucchini & onion
On a lined sheet pan, toss the zucchini and onion with a drizzle of oil, ⅓ of the remaining spices and S&P. Roast, flipping and adding ½ the garlic halfway, 12 to 14 min., until tender.
Sauté the black beans
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the black beans, 2 tbsp water (double for 4 portions), the remaining spices and S&P. Sauté, 3 to 4 min., until warmed through. Add ½ the vinegar and ½ the cilantro; stir well.
Season the tomatoes
In a small bowl, combine the tomatoes, remaining vinegar, 1 tbsp oil (double for 4 portions) and S&P.
Make the cilantro sour cream & serve
In a second small bowl, combine the sour cream, remaining cilantro, 1 tbsp water (double for 4 portions) and S&P. Divide the rice between your bowls. Top with the zucchini, onion, black beans and tomatoes. Drizzle with the cilantro sour cream. Bon appétit!
