Vegetarian Burrito Bowls
This is a great one pot dish for a new twist on mexican dinner! I adapted the recipe from a blog called Number 2 Pencil. I made some changes to suit my dietary recommendations. You can mix and match traditional taco ingredients (see optional choices) to suit your taste buds! (It would actually also be delicious as a filling for burritos.)
Ingredients
- 3 tablespoon of olive oil (grapeseed oil would work too)
- 1/2 of a medium sized diced yellow onion
- 1 cup of uncooked extra-long grain brown rice
- 1 14.5 oz can of diced tomatoes, drained (unsalted if you can find)
- 1 15oz can of black beans, drained and rinsed
- 1 cup of frozen corn (optional)
- 1/2 teaspoon of chili powder
- 1 teaspoon of cumin
- 2 1/2 cups of low-sodium vegetable broth
- About 1 tbsp of mexican blend cheese per serving (or skip!)
- freshly diced tomatoes (optional)
- diced green onions (optional)
- diced avocado (optional)
- sliced black olives (optional)
- finely chopped romaine lettuce (optional)
Instructions
- Start by sautéing onions in 2 tablespoon of olive oil until they start to soften.
- Move onions to one side of pan, in the other side of the pan add an additional tablespoon of olive oil and sauté uncooked brown rice for about 2 minutes or just until some grains start to turn golden brown.
- Stir in black beans, canned tomatoes, vegetable broth, chili powder and cumin.
- Bring to a simmer, cover and reduce heat to low.
- Cook about 50 minutes or until rice is tender. (I think brown rice takes longer, if rice still chewy, add an extra 1/2 to 1 cup of water and cook 15 minutes longer)
- Garnish with optional items and top with a sprinkle of cheese.
