Black Bean & Charred Corn Burrito Bowl

Updated at: Thu, 17 Aug 2023 03:10:48 GMT

Step 1

1. Wash and dry produce Halve, peel and dice onion. Drain and rinse beans. Drain and rinse corn; dry thoroughly with paper towels removing as much moisture as possible 2. Melt 2 TBSP butter in a medium pot over medium high heat. Add onion and cook until softened, 4-5 minutes. Store in rice, beans, stock concentrate and half the Southwest Spice Stir in 1 1/2 cups of water and a big pinch of salt. Bring to a boil then cover and reduce to a low simmer. Cook until rice is tender 15-18 minutes. Keep covered off heat until ready to serve. 3. Heat a large dry, preferably nonstick pan over high heat. Add corn and cook, stirring occasionally, until lightly charred, 4-6 minutes. If corn begins to pop, cover pan. Season with Salt and pepper. 4. While corn cooks, dice tomato. Finely chop cilantro. Zest and quarter lime. In a medium bowl, combine charted corn, tomato, half the cilantro, remaining Southwest Spice, a pinch of lime zest, a large drizzle of olive oil and a squeeze if lime juice to taste. Season with Salt and pepper. 5. In a small bowl, combine sour cream, lime zest and juice (to taste). Add water 1 tsp at a time until drizzling consistency is reached. 6. Fluff rice mixture with a fork, season with Salt and pepper. Divide between bowls and top with salsa, Monterey jack, and remaining cilantro. Drizzle with lime crema and as much as hot sauce as you like Serve with tortilla chips for dipping and any remaining lime wedges on the side

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