Black Bean Burger & Tater Burrito Bowls
A good burrito bowl really has it all. Everything you love in one hearty and delicious bowl. I whipped up a quick version featuring Old El paso rice, my fave plant-based Black Bean Burgers, seasoned & roasted taters, and a collection of colourful garnishes. Quick, hearty, and delicious!
PREP TIME
20 minutes
COOK TIME
30 minutes
INGREDIENTS
12
Serves: 2
Ingredients
- 215 grams215 grams215 grams Mexican Rice (Red Rice), Old El Paso Rice
- 2 whole2 whole2 whole Yellow Potatoes, cut in to approx 1/2" cubes. Dressed in EVOO, salt, and 2 Tsp. Tex-Mex Seasoning
- 2 whole2 whole2 whole Ultimate Black Bean Burgers - Gardein, sub your fave brand!
- 0.5 cup0.5 cup0.5 cup Red Cabbage, shredded, more if desired
- .5 cup.5 cup.5 cup Monterey Jack Cheese, shredded, more if desired
- 1 whole1 whole1 whole Guacamole, store-bought
- 1 whole1 whole1 whole Salsa Verde, I use Herdez Guacamole Salsa
- 1 whole1 whole1 whole Jalapeño Pepper, sliced
- 2 whole2 whole2 whole Green Onion (Scallion), sliced for garnish
- 1 whole1 whole1 whole Cilantro, Garnish
- 1 whole1 whole1 whole Sriracha Mayonnaise, Any Spicy Mayo will Work
- 1 whole1 whole1 whole Hot Sauce, I love Valentina Super Hot
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prepare the Old El Paso Rice according to package directions. Should it finish prior to the potatoes, leave it covered until service.
- Preheat your oven to 425 F. Toss the potatoes with EVOO and season with the Tex-Mex seasoning and a generous amount of Himalayan Salt. Transfer your taters to a parchment lined baking sheet and bake for 25 - 30 minutes, flipping a few times until golden brown & crisp outside. Once finished, taste & adjust the salt if needed.
- With 10 minutes left on your taters, begin heating some EVOO in a small skillet set to just below medium heat. Once heated, fry up your black bean patties on both sides until golden and warmed through, seasoning with a pinch of salt on each side.
- Assembly - Start by dividing the rice between two bowls. Split the potatoes between both bowls followed by cutting the black bean burgers up and adding them next. Nestle in some shredded cabbage, sliced jalapenos, and Monterey jack, followed by a good drizzle or two of your green salsa. Give a healthy dollop of guacamole in the center of the bowl. Drizzle the bowl with your Perinaise followed by fresh cilantro and green onions to finish things off. If you're in to a little spice, a few dashes of your fave hot sauce would be welcome!
- ENJOY!
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Gluten Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 251 |
| Fat: | 11 g |
| Carbohydrates: | 35 g |
| Protein: | 5 g |
| Cholesterol: | 5 g |
| Sodium: | 433 mg |
| Fiber: | 6 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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