Cooked - Bean & Rice Burrito Bowls

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Bean & Rice Burrito Bowls

4.0

2 tablespoons olive oil

1 small red onion (diced)

1 15-ounce can black beans (drained and rinsed)

1 15-ounce can pinto beans (drained and rinsed)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon cumin

½ teaspoon pepper

Salt (to taste)

½ cup vegan mayo

4 tablespoons olive oil

1 tablespoon fresh chives (minced)

1 tablespoon fresh dill (minced)

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon dried parsley

1 tablespoon apple cider vinegar

Salt & pepper (to taste)

2 small avocados (cubed)

1 serrano pepper (minced, optional)

1 lime (juiced)

½ cup corn

½ teaspoon cumin

2 tablespoons cilantro (chopped)

Salt (to taste)

2 cups cooked rice

Cilantro, pico de gallo, lime wedges (for serving)

Heat the oil in a skillet over medium heat. Add the onion and cook for 2-3 minutes. Pour in the beans and dry seasonings. Cook down for 5-10 minutes, or until the beans are heated through. Taste and adjust the seasonings as needed.
Add all of the ranch ingredients to a bowl and stir to combine. Taste and adjust the seasonings as needed.
Add the salsa ingredients to a bowl and toss to combine. Set aside.
To assemble, layer each bowl with rice, beans, avocado salsa and pico. Drizzle with the ranch and serve with cilantro & lime wedges.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥣Bowl

Cuisine🇲🇽Mexican

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 49 weeks ago

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