This burrito bowl is perfect for the night you want a ton of flavors and textures mixed to make one mongo yet healthy burrito bowl. You can add whatever toppings you want to make this beauty but here’s some tips to make it even better. I like using black beans, but I cook them down with some onion and I use Trader Joe’s frozen roasted corn because it has a much better flavor than canned. I also use a rice cooker because I really can’t cook rice correctly, don’t know why but it’s a problem. I added lime juice and fresh cilantro to the rice after it was cooked for extra flavor. The Fiesta Cashew dip from Trader Joe’s is delicious and I warm it up and stir in a little water to thin it out to make it a queso-esque type of sauce, and the Salsa Authentica from TJs is my favorite. This time I tried to use more veggies than rice so it was more of a salad and it was so good! Fresh cilantro always makes it better.
Loaded Burrito Bowls
1 can black beans, drained and rinsed
1/2 yellow onion, diced
1/2 cup roasted corn frozen
1 tsp chili powder, 1/2 tsp onion powder, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp paprika, salt and pepper to taste
1 cup brown rice cooked then stir in 1 tsp lime juice and fresh cilantro
1 large zucchini, sliced and grilled
diced cucumber, tomato, cilantro, shredded carrot, avocado
Trader Joe’s Fiesta Cashew Dip, melted in microwave with a dash of water to thin and stir
1. In a small skillet, cook onions until translucent then add in black beans and corn with spices and cook another 5 minutes.
2. Grill zucchini on a grill pan for 3 minutes on each side.
3. Assemble bowl with veggies, rice, black bean mixture, zucchini, then top with salsa, cashew dip, and cilantro.