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Carla Hall's Veggie Burrito Bowl

Carla Hall
Servings: 4
30 to 60 min

Restaurant quality at home!

  • Ingredients
  • step-by-step directions
Carla Hall's Veggie Burrito Bowl
  • For the Seasoned Rice:
  • 6 cup White Rice (cooked)
  • 2 tablespoon Cilantro (chopped)
  • 2 teaspoon Lime Zest
  • For the Black Beans:
  • 3 cup Black Beans
  • 1 teaspoon Minced Garlic
  • 1 teaspoon Chili Flakes
  • 2 teaspoon Cumin
  • For the Fajita Vegetables:
  • 1 Green Bell Pepper
  • 1 Red Bell Pepper
  • 1 Medium Yellow Onion
  • 2 cloves Garlic (sliced)
For the Corn Salsa:
  • 2 ears Corn (kernels stripped)
  • 1 Jalapeno (minced)
  • 1 clove Garlic (minced)
  • Juice of 1 Lime
  • 2 tablespoon Cilantro (chopped)
  • pinch Salt
For the Guacamole:
  • 2 Avocados (pitted and cubed)
  • Juice of 1 Lime
  • 1 teaspoon Minced Garlic
  • Pinch Salt
  • Pinch Pepper
  • For the Extra Toppings:
  • 1 cup Sour Cream
  • 1 cup Monterey Jack Cheese (shredded)
  • Hot Heat Salsa
  • For the Seasoned Rice: Cook the white rice according to the package directions. Toss the rice with the cilantro and lime zest. Set aside.
  • For the Black Beans: Cook the beans, then season with garlic, red pepper, and cumin.
  • For the Fajita Vegetables: In a skillet over medium heat, add olive oil. Once hot, add the vegetables, season with a pinch of salt, and toss to coat. Cook until vegetables have softened, about 3 to 5 minutes.
  • For the Corn Salsa: Toss the corn, jalapeno, garlic, lime juice, cilantro, a pinch of salt and a pinch of pepper together.
  • For the Guacamole: Mash the avocados with the lime juice, garlic, and salt. Season with pepper to taste. Adjust with more lime juice or salt if necessary to taste.
  • To Assemble: In a bowl, add a scoop of rice, and top with a scoop of beans. Top as desired with the Fajita Vegetables, Corn Salsa, Guacamole, Cheese, Sour Cream, and Hot Salsa.
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