Pescatarian Pickled Jalapeño Black Bean Burrito Bowls with Cilantro Slaw
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Learn more →Ingredients
4 servings
For the cilantro-lime rice
- 1 cup long-grain white rice
- 1 ¾ cups water
- ½ tsp salt
- ¼ cup fresh cilantro, finely chopped
- 2 tbsp fresh lime juice
- 1 tbsp unsalted butter
For the pickled jalapeños
- 4 jalapeños, thinly sliced into rounds
- ½ cup white wine vinegar
- ½ cup water
- 1 tsp sugar
- 1 tsp salt
For the cilantro slaw
- 2 cups green cabbage, thinly shredded
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- ¼ tsp salt
For the black beans
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- 2 cans (15 oz each) black beans, drained and rinsed
- ½ cup low-sodium vegetable broth
- ¼ tsp salt
For the chipotle crema
- ½ cup sour cream
- 1–2 chipotle peppers in adobo sauce, finely minced
- 1 tbsp fresh lime juice
- 1 pinch salt
For serving
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1 lime, cut into wedges
- ¼ cup cotija cheese, crumbled (optional)
Can be omittedcotija cheese
Instructions
- 1
Combine the white wine vinegar, water, sugar, and 1 tsp salt in a small saucepan over medium heat, stirring until the sugar and salt dissolve, about 2 minutes. Remove from heat, add the sliced jalapeños, and let them sit in the brine for at least 20 minutes until slightly softened and bright green. Transfer to a small bowl and set aside.
- 2
Combine the rice, 1 3/4 cups water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce heat to low, cover, and cook until the water is fully absorbed and the rice is tender, about 15 minutes. Remove from heat and let steam, covered, for 5 minutes.
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