My love for Mexican food runs deep.
It’s one of those cuisines that I am pretty much always in the mood for because the flavours are so fresh and delicious. There’s lots of fresh herbs, lots of lime juice, and lot’s of spice- all my favourite things.
Tacos are a top five meal for me, and if there’s leftovers when I make them, I always turn them into taco bowls the next day. This is a vegetarian, although equally as flavourful version, of said bowls. To kick-up a boring can of black beans, I sauté them in a blend of spices, then add them to a bowl layered with rice, lettuce, an easy pico de gallo, avocado, and corn. I like to top it off with my version of a crema. I sub sour cream for greek yoghurt, and add pickled jalapeños, garlic, and lime juice to make a zesty, creamy sauce that is reminiscent of ranch dressing. Then, if I have thought ahead and have corn chips, I will crumble the chips on top of the bowl as a finishing touch.
Crunchy chips + crema= divineeee
It’s got salt, fat, acid, and heat (what more can one need?), and if you are looking for a quick-and-easy weeknight bowl this will be your new go-to.
Black Bean Burrito Bowls + Jalapeño-Ranch Crema
makes 4 bowls
For the Spiced Black Beans:
1 15 oz can of black beans, drained and rinsed
1 tbsp olive oil
1 small onions, finely chopped
1 tsp chili powder
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp each of cumin, chipotle chili powder, smoked paprika, oregano, and cayenne
For the Pico de Gallo:
4 small Roma tomatoes, guts removed
1 small jalapeño, finely diced
1/2 large red onion, finely diced
juice of one lime
1/2 tsp salt
1/2 cup of chopped cilantro leaves
For the Jalapeño-Ranch Dressing:
1 cup of Greek yoghurt (2% or 0% fat is fine)
1/4 cup pickled jalapeños
1 tsp garlic powder
1 tsp salt
juice of one lime
To Assemble:
romaine lettuce, chopped
2 cups of cooked rice (I used brown)
corn, 2 cobs or 1 can
2 small avocados, pitted, peeled, and sliced
chopped cilantro
pickled red onions, optional
corn chips, optional but recommended!
To make the black beans, heat olive oil in large skillet over medium heat until oil is shimmering. Add onions and cook until soft and translucent, about 5 minutes. Add the black beans and spices to the skillet, and toss to mix and cook our spices, about 3 minutes more.
To make the pico de gallo, combine all ingredients, in a medium bowl, and toss well to combine. Refrigerate until ready to use.
To make the jalapeño-ranch crema, combine all ingredients in a small blender (like a magic bullet), or use an emersion blender, and blend until pickled jalapeños are broken down and sauce is smooth.
To assemble the burrito bowls: Split the cooked rice and chopped romaine among four bowls. Top each with 1/4 of the black beans, corn, pico de gallo, and half of an avocado, sliced. Drizzle with jalapeño-ranch crema and sprinkle with more chopped cilantro. Serve with pickled onions and corn chips, if using.