Vegetarian Classic Beef Burrito Bowls
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Learn more →Ingredients
4 servings
For the cilantro-lime rice
- 1 cup long-grain white rice
- 2 cups water
- ½ tsp salt
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ cup fresh cilantro, roughly chopped
For the beef
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 lb ground beef (80/20)
- 2 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup water
For the bowls
- 1 can (15 oz) black beans, drained and rinsed
- 2 medium roma tomatoes, diced
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and finely diced
- 1 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 1 cup shredded cheddar cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese. - ½ cup sour cream
- 1 avocado, sliced or diced
- lime wedges, for serving (optional)
- hot sauce, for serving (optional)
Instructions
- 1
Combine the rice, 2 cups water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 18 minutes. Remove from heat and let sit, covered, for 5 minutes.
- 2
While the rice cooks, make the pico de gallo: stir together the diced Roma tomatoes, red onion, jalapeño, 1 tbsp lime juice, and 1/4 tsp salt in a small bowl. Set aside.
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