Breastfeeding Friendly Classic Black Bean Burrito Bowls
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Learn more →Ingredients
4 servings
For the cilantro-lime rice
- 1 ½ cups long-grain white rice
- 2 ¼ cups water
- ½ tsp salt
- 3 tbsp fresh lime juice (from about 2 limes)
- ½ cup fresh cilantro, roughly chopped
For the black beans
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ cup water
- salt and pepper to taste
For the corn
- 2 cups frozen corn kernels
- 1 tbsp olive oil
- ¼ tsp salt
For the pico de gallo
- 4 medium roma tomatoes, diced
- ½ small red onion, finely diced
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 2 ripe avocados, sliced or mashed
- lime wedges, for serving (optional)
Instructions
- 1
Combine the rice, 2 1/4 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 tomatoes, red onion, jalapeño, 1/4 cup cilantro, 2 tbsp lime juice, and 1/4 tsp salt in a bowl. Set aside to let the flavors come together.
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