Vegan Fiesta Black Bean Burrito Bowl

Ingredients

• 1 cup long-grain white rice, uncooked
• 1 1/2 cups water
• 2 tablespoons lime juice
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 15-ounce cans black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 cup vegetable broth
• 1 1/2 cups frozen corn kernels
• 2 cups pico de gallo
• 1 ripe avocado, sliced
• 1/4 cup fresh cilantro leaves, for garnish
• 1 lime, cut into wedges
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Method

1. 1

   Rinse the rice under cold water until the water runs mostly clear.

2. 2

   Combine the rice and water in a 6-quart saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until the water is absorbed and rice is tender.

   18:00 · Simmer rice
3. 3

   Remove the rice from heat and stir in the lime juice and chopped cilantro. Cover and set aside.

4. 4

   Heat the olive oil in a 9-inch skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened.

   5:00 · Cook onion
5. 5

   Add the minced garlic and cook until fragrant, about 30 seconds.

   0:30 · Cook garlic
6. 6

   Stir in the black beans, cumin, chili powder, smoked paprika, vegetable broth, salt, and pepper. Simmer, stirring occasionally and mashing a few beans against the skillet to thicken the mixture.

   10:00 · Simmer beans
7. 7

   While the beans simmer, heat a dry skillet over medium-high heat and add the frozen corn. Cook, stirring occasionally, until charred in spots.

   5:00 · Char corn
8. 8

   Divide the cilantro-lime rice among four bowls.

9. 9

   Top each bowl with the seasoned black beans, charred corn, and pico de gallo.

10. 10

    Arrange avocado slices on top and garnish with cilantro leaves. Serve with lime wedges on the side.