Low Iodine Classic Black Bean Burrito Bowls

Total time50 min

Prep time20 min

Cook time30 min

Low Iodine Classic Black Bean Burrito Bowls

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Ingredients

4 servings

For the cilantro-lime rice

1 ½ cups long-grain white rice
2 ¼ cups water
½ tsp salt
Morton Salt - 26 oz Kroger Salt, Non-Iodized Brookshire's Table Salt, Non-Iodized Morton Salt, Non-iodized Great Value Plain Salt, 26 oz
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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
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1 cup shredded cheddar cheese
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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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