Beef Burrito Bowl

1. 1
   prep · ~15 min

   Cook the black beans.

   Soak dried black beans overnight. Drain, then pressure cook with 3 cups water for 15 minutes until tender. Drain and set aside.

2. 2
   boil · ~15 min

   Cook the cilantro-lime rice.

   Bring 2 cups water to a boil in a saucepan. Add rinsed basmati rice and a pinch of salt. Reduce heat, cover, and simmer 15 minutes until water is absorbed. Remove from heat, fluff with a fork, and stir in juice of 1 lime and 2 tablespoons chopped cilantro.

   TIPLet the rice rest covered for 5 minutes after cooking for the fluffiest texture.
3. 3
   fry · ~4 min

   Sauté the aromatics.

   1.Heat oil in a large skillet over medium-high heat.

   2.Add diced onion and cook until translucent, about 3 minutes.

   3.Add minced garlic and sauté until fragrant, about 30 seconds.
4. 4
   fry · ~8 min

   Brown the seasoned beef.

   1.Add ground beef to the skillet, breaking it apart with a spatula.

   2.Cook until browned and no pink remains, about 7 minutes.

   3.Drain off excess fat, then stir in cumin, paprika, chili powder, salt, and pepper.

   4.Cook 1 more minute until spices are fragrant.

   TIPDon't stir the beef constantly — letting it sit for a minute builds a nice crust.
5. 5
   prep · ~3 min

   Prepare the fresh toppings.

   Dice the tomato and avocado. If using frozen corn, thaw it. Set aside for assembly.

6. 6
   assemble · ~2 min

   Assemble the burrito bowls.

   1.Divide cilantro-lime rice evenly among 4 bowls.

   2.Top each with seasoned beef, black beans, corn, tomato, and avocado.

   3.Drizzle with remaining lime juice and garnish with remaining cilantro.

   TIPLayer ingredients in sections for a vibrant presentation, not all mixed together.
7. 7
   serve

   Serve immediately with your favorite toppings.

Cuisines we love