Recipe Background
If you're trying to have a fiesta feast while also trying to lay low on the carbs, never fear! The party can still go on thanks to this Deconstructed Burrito! You get some fluffy brown rice piled high with tender beans, sweet corn, and all your favorite Tex-Mex toppings, minus the carb-filled tortilla shell… and who wanted that anyway? Plus, now you have more room for the good stuff and that's a win for sure. This Deconstructed Burrito keeps things fun and festive without any guilt at all. So, have a blast and enjoy!
If you're trying to have a fiesta feast while also trying to lay low on the carbs, never fear! The party can still go on thanks to this Deconstructed Burrito! You get some fluffy brown rice piled high with tender beans, sweet corn, and all your favorite Tex-Mex toppings, minus the carb-filled tortilla shell… and who wanted that anyway? Plus, now you have more room for the good stuff and that's a win for sure. This Deconstructed Burrito keeps things fun and festive without any guilt at all. So, have a blast and enjoy!
Ingredients
- 1 (15-ounce) can unsalted black beans drained and rinsed
- 1/4 cup water
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/2 teaspoon kosher salt divided
- 1 tablespoon olive oil
- 1 cup fresh corn kernels
- 1 tablespoon lime juice
- 1 (8.8-ounce) pouch microwavable brown rice
- 1/4 cup fresh cilantro chopped, divided
- 4 cups romaine lettuce hearts finely chopped
- 4 ounces queso blanco crumbled
- 2 ripe avocados sliced
- 1/2 cup pico de gallo
- 4 tablespoons light sour cream
Directions
- In a small saucepan over medium heat, combine the beans, the water, the chili powder, the cumin, and 1/4 teaspoon of the salt and cook until the beans are hot, about 3-4 minutes.
- Transfer the saucepan from the heat and keep it warm.
- In a medium cast-iron skillet over medium-high heat, heat the oil.
- Add the corn to the oil and cook, stirring occasionally, until it is slightly charred, about 5 minutes.
- Add 1 1/2 teaspoons of the lime juice and the remaining salt to the corn and stir to combine.
- Transfer the cast-iron skillet from the heat and keep it warm.
- Cook the rice according to the package instructions and then transfer it to a medium bowl.
- Stir 2 tablespoons of the cilantro and the remaining lime juice into the rice.
- Divide the beans, the corn, the rice, the lettuce, the queso blanco, and the avocado among four bowls.
- Serve the bowls topped with the pico de gallo, the sour cream, and the remaining cilantro.
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