Best ever BURRITO BOWL recipes 🌯✨🥰

Ingredients

• 1 cup Kidney Beans (Rajma) (Dried; rinse and soak 4‑6 hrs or overnight for best texture)
• 4 cups Water (For boiling beans)
• 3 tablespoons Olive Oil (Divided: 1 Tbsp for beans, 2 Tbsp for vegetables)
• 5 cloves Garlic (Minced; 3 for beans, 2 for rice)
• 1.5 medium Onion (Finely chopped; 1 for beans, ½ for rice)
• 1.5 teaspoons Cumin Powder (Divided: 1 tsp for beans, ½ tsp for veg & rice)
• 1.5 teaspoons Chili Powder (Divided: 1 tsp for beans, ½ tsp for veg & rice)
• 1 teaspoon Smoked Paprika (Adds depth to beans)
• 2 teaspoons Salt (Divided as needed)
• ½ teaspoon Black Pepper (Freshly ground)
• 2 cups Mixed Vegetables (Diced bell peppers, zucchini, and corn (any color))
• ½ cup Shredded Mexican Cheese Blend (Divided: ¼ cup for veg sauté, ¼ cup for topping)
• 2 tablespoons Fresh Cilantro (Chopped; for veg sauté and garnish)
• 1 cup Long Grain White Rice (Uncooked; yields ~3 cups cooked)
• 1 medium Tomato (Diced)
• ½ cup Fresh Salsa (Store‑bought or homemade)
• ¼ cup Sour Cream (For topping)

Instructions

1. Prepare and Cook Rajma

   Rinse the dried kidney beans, soak them for 4‑6 hours (or overnight). Drain, place in a large pot, add 4 cups water, bring to a boil, then simmer covered for 30 minutes until very tender.

   Time: PT40M

   Temperature: Medium heat

2. Season and Mash the Beans

   In the same pot, heat 1 Tbsp olive oil, add 3 minced garlic cloves and 1 medium chopped onion. Sauté 3 minutes until translucent. Stir in cumin, chili powder, smoked paprika, salt, and pepper. Add the cooked beans, mash with a potato masher until creamy, and cook another 5 minutes, adjusting seasoning as needed.

   Time: PT10M

   Temperature: Medium heat

3. Chop Vegetables

   Dice bell peppers, zucchini, and corn (or use frozen mixed veg). Roughly chop fresh cilantro.

   Time: PT5M

4. Sauté Vegetables

   Heat 2 Tbsp olive oil in a skillet over medium‑high heat. Add the diced vegetables, sprinkle with ½ tsp cumin, ½ tsp chili powder, and a pinch of salt. Stir‑fry 5‑7 minutes until crisp‑tender. Toss in ¼ cup shredded cheese and chopped cilantro; stir until cheese melts.

   Time: PT7M

   Temperature: Medium‑high heat

5. Cook the Rice

   Rinse 1 cup rice until water runs clear. Combine rice with 2 cups water in a saucepan, bring to a boil, cover, reduce to low, and simmer 15 minutes. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

   Time: PT20M

   Temperature: Medium heat

6. Season the Mexican Rice

   In a clean skillet, heat 1 Tbsp olive oil over medium heat. Add ½ medium onion and 2 minced garlic cloves; sauté 2 minutes. Stir in diced tomato, ½ tsp cumin, ½ tsp chili powder, and salt. Cook until tomato softens (3 minutes). Add the cooked rice, toss to coat evenly, and heat through 2 minutes.

   Time: PT7M

   Temperature: Medium heat

7. Assemble the Burrito Bowls

   Divide the seasoned rice, creamy rajma, and sautéed vegetables among four serving bowls. Top each with fresh salsa, a drizzle of sour cream, remaining shredded cheese, and extra cilantro if desired.

   Time: PT5M

Nutrition Facts

Calories

560

Protein

18 g

Carbohydrates

85 g

Fat

16 g

Fiber

12 g