Name: EFK Black Bean Burrito Bowls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 generous bowls
Ingredients: 1 1/2 cups long-grain white or brown rice; 3 cups water or low-sodium vegetable broth, as needed for the rice; 2 (15 oz) cans black beans, drained and rinsed; 1 cup corn kernels, fresh or frozen; 1 tbsp extra-virgin olive oil; 1 small yellow onion, diced; 2 garlic cloves, minced; 1 1/2 tsp ground cumin; 1 tsp chili powder; 1/2 tsp smoked paprika; 3/4 tsp kosher salt, divided; 2 limes; 1/2 cup chopped fresh cilantro, divided; 1 pint cherry tomatoes, halved; 1 avocado, diced; 1 cup shredded lettuce or cabbage; 1 cup shredded cheddar or Monterey Jack; 1/2 cup salsa; 1/2 cup plain Greek yogurt or sour cream, optional

Directions

1. Cook rice according to package directions. When tender, fluff and fold in the juice of 1 lime, half the cilantro, and 1/4 teaspoon salt.
2. Heat olive oil in a skillet over medium. Add onion and cook 4–5 minutes. Add garlic, cumin, chili powder, and smoked paprika and cook 30 seconds.
3. Add black beans, corn, 1/2 cup water, and remaining 1/2 teaspoon salt. Simmer 6–8 minutes until hot and lightly saucy. Mash a small spoonful of beans against the pan to thicken if desired.
4. Divide rice among four bowls. Top with the black-bean mixture, tomatoes, avocado, lettuce, cheese, salsa, and yogurt or sour cream if using.
5. Finish with remaining cilantro and lime wedges. Serve immediately.

Equipment

Medium saucepan with lid; de Buyer 10-inch skillet; mixing bowls; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board.

Food safety & storage

Keep avocado, cheese, salsa, and yogurt refrigerated until serving. Refrigerate cooked rice and bean leftovers within 2 hours in shallow containers and use within 3–4 days. Reheat hot components to 165°F.

EFK Black Bean Burrito Bowls

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.