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Veggie Burrito Bowl

Veggie Burrito Bowl

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20 Min
2
Servings
20
ingredients

To bring your burrito bowl to the next level, just add authentic Mexican cheese and crema from V&V Supremo® to your favorite fresh summer produce! Check out our Veggie Burrito Bowl recipe for inspiration!

 

 

 

 

 

 

 

 

 

 

 

 

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Ingredients

2 Steps to complete

  • 1
    Preheat 2 teaspoons oil in a skillet for 2 minutes over medium high heat; add bell pepper, onion, mushroom, calabasita squash, and corn. Sauté for 2 to 3 minutes; add garlic, salt, black pepper, and lime juice. Cook for an additional 2 to 3 minutes or until vegetables are tender. Turn off heat, mix in fresh cilantro, divide into 2 equal portions, and keep warm until needed.
  • 2
    Fill each bowl with 1 cup rice. Top rice with ½ cup pinto beans, 3 tablespoons Queso Fresco, 1 portion vegetable mixture, 3 tablespoons Queso Fresco, and 3 tablespoons pico de gallo. Drizzle Veggie Burrito Bowl with Cilantro Lime Sour Cream. Garnish with avocado slices and enjoy!
Preheat 2 teaspoons oil in a skillet for 2 minutes over medium high heat; add bell pepper, onion, mushroom, calabasita squash, and corn. Sauté for 2 to 3 minutes; add garlic, salt, black pepper, and lime juice. Cook for an additional 2 to 3 minutes or until vegetables are tender. Turn off heat, mix in fresh cilantro, divide into 2 equal portions, and keep warm until needed.; Fill each bowl with 1 cup rice. Top rice with ½ cup pinto beans, 3 tablespoons Queso Fresco, 1 portion vegetable mixture, 3 tablespoons Queso Fresco, and 3 tablespoons pico de gallo. Drizzle Veggie Burrito Bowl with Cilantro Lime Sour Cream. Garnish with avocado slices and enjoy!

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