Black bean burrito bowls with avocado crema

Vegetarian, Gluten Free, Soy Free

4 Servings, 640 Calories/Serving

35 – 45 Minutes

This is Sun Basket’s healthy, gluten-free spin on a San Francisco vegetarian Mission-style burrito, minus the wheat tortilla. Instead of rice, quinoa adds extra protein, while our housemade avocado crema adds creamy richness.

Ingredients

  • 1 cup rainbow quinoa
  • 2 cups cooked black beans
  • ½ cup mirepoix (onions - carrots - celery)
  • Black bean spice blend (chili powder - granulated garlic - dried Mexican oregano)
  • 1 lime
  • ¼ pound Savoy cabbage
  • 2 ounces roasted red peppers
  • Fresh cilantro
  • Tortilla chips
  • ½ teaspoon Aleppo chile flakes (optional)
  • ¾ cup shredded Mexican cheese blend (Monterey jack - sharp cheddar - queso blanco - Asadero)
  • Avocado crema (avocado - milk - salt - ascorbic acid)
  • ½ cup Greek yogurt

Instructions

1

Cook the quinoa

  • In a fine-mesh strainer, rinse the quinoa.
  • In a medium sauce pot, combine the quinoa and 2 cups lightly salted water and bring to a boil. Reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes.
While the quinoa cooks, prepare the black beans.

2

Cook the black beans

  • Rinse the black beans.
In a large frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the mirepoix, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 3 to 5 minutes. Stir in the spice blend and cook until fragrant, about 1 minute.
Add the black beans and ½ cup water and season with salt and pepper. Bring to a boil, reduce to a vigorous simmer, and cook, stirring occasionally, until the beans are warmed through and the sauce is thickened, 3 to 5 minutes.
While the beans cook, prepare the remaining ingredients.

3

Prep the remaining ingredients

  • Cut the lime into wedges.
  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Scrape off any seeds from the roasted red peppers; coarsely chop the peppers.
  • Coarsely chop the cilantro.

4

Serve

Transfer the quinoa to individual bowls and squeeze 2 lime wedges over the top. Arrange the cabbage, red peppers, cilantro, and beans in separate piles in the bowls and place a few tortilla chips in each. Sprinkle with as much Aleppo chile as you like. Garnish the beans with the cheese. Serve the avocado crema, yogurt, and remaining lime wedges and tortilla chips on the side.

Kids can!
  • Rinse the quinoa.
  • Rinse the black beans.
  • Serve the meal.
  • Clear the table.
  • Sweep the floor.

Nutrition per serving: Calories: 640, Protein: 20 g, Total Fat: 32 g, Monounsaturated Fat: 14 g, Polyunsaturated Fat: 2 g, Saturated Fat: 6 g, Cholesterol: 10 mg, Carbohydrates: 71 g, Fiber: 12 g, Added Sugar: 0 g, Sodium: 920 mg
Contains: milk

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