Vegetarian Burrito Bowl with Lime Rice and Tomato Salsa

A vegetarian burrito bowl with lime rice, black beans, grilled corn and fresh tomato salsa. Creamy and spicy with avocado and sour cream, without chicken and without minced meat.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 300 g long-grain rice
• 2 can black beans (drained)
• 300 g corn kernels (frozen or canned, drained)
• 2 pc red bell peppers
• 1 pc red onion
• 2 pc garlic cloves
• 1 pc jalapeño
• 4 pc tomatoes
• 2 pc avocados
• 3 pc limes
• 1 bunch cilantro
• 2 pc spring onions
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 2 tbsp cooking oil
• 150 g sour cream
• 100 g cheddar, grated
• salt
• pepper

Method

1. Cook the rice in salted water according to the package instructions, drain it and mix it with the juice of one lime, a little salt and a third of the cilantro.
2. Cut the bell peppers into strips, finely dice the onion and finely chop the garlic.
3. Heat the oil in a large pan, fry the peppers and onion in it for 6 to 8 minutes, then briefly fry the garlic, cumin, paprika and chili powder along with them.
4. Rinse the beans, let them drain and add them to the pan with the corn, heat everything for 5 minutes and season with salt and pepper.
5. For the salsa, finely dice the tomatoes, jalapeño and spring onions, and mix them with the juice of one lime, salt and the remaining cilantro.
6. Halve the avocados, remove the pits, peel them and cut into slices or cubes, then drizzle with a little lime juice.
7. Stir the sour cream smooth with the juice of the third lime and season with salt.
8. Divide the rice among four bowls, top with the bean and corn mixture, then add avocado, salsa and cheddar, and serve with a dollop of lime sour cream.