Veggie Burrito Bowl
by V & V Supremo Foods, Inc.
/rating_on.png "1 Star")
/rating_half.png "4 Stars")
/rating_off.png "5 Stars")
3.33
Loading...20 Min
2
Servings
17
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!
Ingredients
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2 tsp. vegetable oil
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⅓ cup red bell pepper, medium dice
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⅓ cup white onion, medium dice
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½ cup brown mushroom, thin slice
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½ cup Mexican calabacita squash, thin quarter slices
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⅓ cup frozen fire roasted corn kernels
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2 cloves garlic, crushed
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½ tsp. kosher salt
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¼ tsp. ground black pepper
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1 Tbsp. fresh lime juice
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1 Tbsp. fresh cilantro, chopped
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2 cups Cotija Cilantro Rice...See recipe
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1 cup Pinto Beans...See recipe or use your favorite brand
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¾ cup V&V SUPREMO® Brand Queso Fresco Cheese, crumbled
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6 Tbsp. Pico de Gallo...See recipe or use your favorite brand
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¼ cup Cilantro Lime Sour Cream...See recipe
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½ avocado, thin slice (optional)
2 Steps to complete
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1Preheat 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.
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2Fill 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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