Christie C. Never before has “Fresh is Best” been more true!
All Veggie Burrito Bowl
I used to stand in ungodly lines for Chipotle Burritos on Broadway and 17th Street in Manhattan. But as spending $11 plus dollars for one began to hurt my soul as much as my wallet, I decided to attempt the drudgery involved in making it at home―from scratch.
If you decide not to cheat, I understand; I admit that making this is a bit of a process! However, the end result is so worth it that you’ll probably do what I did: make double the suggested servings and eat this for lunch and dinner seven nights straight―IT’S THAT GOOD!
The key here is FRESH. Although you can greatly reduce the amount of time needed to make this by buying canned beans, corn, and ready-made guacamole and salsa (and I’ve done it), the flavors from the fresh produce you bring home are practically eye opening, filling in several “missing” elements that you don’t get from most ready-made products. Admittedly, I eat less Chipotle since making this even when I do have the spare dollars.
You can fully customize this dish; use your favorite beans, your favorite rice, and even your favorite cheese to amuse your tongue. Experiment! Develop your own unique combination. Add palm sized amounts of meat if you’re an omnivore. Swap out the cheese, butter, and crema Mexica for vegan versions to make this dish vegan. 1 Pound (454g) of Your Favorite Dry Beans (I prefer Black Beans). You can also use 2 cans of pre-made black beans, but fresh is best!
Ingredients
- 3 Ears of Fresh Sweet Corn or 1 Pound (454g) Canned or Frozen Corn
- 2 Cloves Garlic Chopped
- ¼ Cup (45-60g) Sweet Onion or Red Onion, chopped
- Chili Powder to Taste
- Salt & Pepper to Taste
- Great Midwest Salsa Jack or Mexican Cheese blend grated to Taste
- Crèma Mexicana or Sour Cream to taste
- OPTIONAL: Jalapeno chopped, to Taste
For the Guacamole – Link to Recipe
- 3 Ripe Avocados
- 1 Tablespoon (15g) Chopped Sweet Onion
- 3 Garlic Cloves chopped
- 2 Tablespoons 30g Lime Juice
- 4 Tablespoons 20g Chopped Fresh Cilantro
- Salt & Pepper to taste
- OPTIONAL: Jalapeno chopped, to taste
For the Salsa – Link to Recipe
- 4.5 Ounches (130g) Cherry Tomatoes, quartered (I used a rainbow medley)
- 1 Tablespoon (15g) Sweet Spanish or Red Onion, chopped
- 1 Garlic Clove chopped
- 1 Tablespoon (15g) Lime Juice
- 2 Tablespoon (10g) Cilantro, chopped
- Salt & Pepper to taste
- OPTIONAL: Jalapenos chopped to taste
For the Lime Rice
- 1 Cup (185g) of Your Favorite Uncooked Rice ( I used Brown Basmati Rice)
- Zest of 2 Limes or 15g Lime Juice
- 3 Tablespoons (15g) Chopped Fresh Cilantro
- 1 Fresh Bay Leaf
- 1 Tablespoon (15g) Unsalted Butter
- Salt & Pepper to taste
Instructions
Make the Beans (Skip this step if using canned beans)
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Soak the beans in 2 cups of water, ensuring they are completely submerged. Let soak for at least 8 hours in the refrigerator.
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In the morning, or approximately 8 hours before you need them, drain the water from the beans and replace the water with 2 more cups of fresh water. Using a slow cooker on high or in a large covered sauce pan set to low/medium heat, cook the beans for 2-5 hours. Check periodically for the beans to be completely soft when bit. The actual time frame will depend on which beans you decide to use.
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Chill your slow-cooked beans for up to 2 days until you are ready to recook them with seasoning.
Make the Guacamole
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Remove the pit and skin of the avocados and crush and mix the avocados with the remaining ingredients until smooth.
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Season with salt and pepper to taste and add chopped Jalapeno if desired.
Make the Salsa
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Mix the quartered cherry tomatoes and gently mix with the remaining ingredients until thoroughly combined.
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Season with salt and pepper to taste and add chopped Jalapeno if desired.
Cook the Rice
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Cook your rice according to the instructions of the type of rice you used, adding the butter and bay leaf while it cooks.
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When rice is fluffy, take off the heat and add the remaining ingredients. Stir thoroughly. Lightly season with salt and pepper.
Cook the Corn
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If using fresh ears of corn, remove the stalks, rinse the corn, and cut the corn off the cob. Heat a TBSP of butter or vegetable oil in a large skillet and cook the corn until bright yellow (5-10 minutes). Season with salt and pepper and take off the heat.
Cook the Beans
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Heat 2 TBSP of vegetable oil in a large skillet and sauté the onions and garlic until translucent and soft. Be careful not to brown. Drain the water from your beans and add the beans to the skillet.
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Season with salt, pepper, and chili powder to taste, stirring occasionally for up to five minutes.
Assemble the Dish
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Plate your bowl with the rice, beans, corn, guacamole, salsa, crema Mexicana, and grated cheese.
Recipe Notes
- Making a large batch of beans in advanced and freezing them is great if you want to enjoy home cooked beans without the wait!
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I want to make this. Yummmm
Awesome! Let me know how it turns out!
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