Red Bean Mexican Burrito Bowl Recipe
Spiced Red Bean Mexican Burrito Bowl is a satisfying and comforting dish that combines a variety of rich flavors in every bite. With its combination of Herbed Rice, Guacamole, Herbed Yogurt, Roasted Vegetables, and Salsa, this dish is a true feast for the palate.
Cuisine: Mexican
Course: One Pot Dish
Diet: Vegetarian
Ingredients:
For Spicy Red Beans:
- 1 cup Rajma (Large Kidney Beans), cooked
- 4 cloves Garlic, finely chopped
- 1/4 cup Homemade tomato puree
- 1 tsp Cumin powder (Jeera)
- 1 tsp Red Chilli powder
- 3 sprigs Coriander (Dhania) Leaves, finely chopped
- Tabasco Original Hot Sauce, to taste
- Salt, to taste
- 1 tsp Extra Virgin Olive Oil, for cooking
For Herbed Lemon Rice:
- 1 1/2 cups Rice
- 1 tsp Extra Virgin Olive Oil
- 3 cloves Garlic
- 1 sprig Parsley leaves, finely chopped
For Avocado Guacamole:
- 1 Avocado
- 1/2 tsp Red Chilli flakes
- 1 Onion, finely chopped
- 1 sprig Parsley leaves, finely chopped
- 1 tbsp Extra Virgin Olive Oil, for taste
For Pico de Gallo (Salsa):
- 4 Tomatoes, finely chopped
- 2 Green Chillies, finely chopped
- 1 Onion, finely chopped
- 1/2 tsp Sugar
- 1/2 tsp Cumin powder (Jeera)
- 1/2 tsp Red Chilli powder
- Salt, to taste
- Tabasco Original Hot Sauce, to taste
- 3 sprigs Coriander (Dhania) Leaves, finely chopped
For Roasted Vegetables:
- 1 Red Bell Pepper (Capsicum), thinly sliced
- 1 Green Bell Pepper (Capsicum), thinly sliced
- 1 Onion, thinly sliced
- 1 tsp Extra Virgin Olive Oil, for cooking
For Sour Cream/Herbed Yogurt:
- 1 cup Hung Curd (Greek Yogurt)
- 2 sprigs Parsley leaves, finely chopped
- 3 cloves Garlic, finely chopped
- 1 tbsp Extra Virgin Olive Oil, for drizzling and taste
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Instructions:
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Prepare the Beans: Start by soaking the Rajma (kidney beans) overnight or for at least 8 hours. After soaking, cook them until they are soft and tender.
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Cook the Rice: In a pan, heat 1 teaspoon of Extra Virgin Olive Oil. Add garlic and sauté until fragrant. Add rice and 3 cups of water. Cook the rice until fully done. Once cooked, stir in finely chopped parsley leaves for added flavor.
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Make the Spicy Red Beans: In a separate pan, heat 1 teaspoon of Extra Virgin Olive Oil. Add the garlic and sauté until golden. Add the tomato puree, cumin powder, red chilli powder, and salt. Stir well and cook for 5 minutes. Add the cooked beans and simmer, adding Tabasco Hot Sauce to taste. Garnish with chopped coriander leaves.
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Prepare the Avocado Guacamole: Mash the avocado in a bowl. Mix in the red chilli flakes, finely chopped onion, parsley, and a tablespoon of Extra Virgin Olive Oil. Stir well to combine.
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Prepare the Pico de Gallo (Salsa): In a bowl, mix the chopped tomatoes, green chillies, onion, sugar, cumin powder, red chilli powder, and salt. Add Tabasco Hot Sauce to taste. Finish with chopped coriander leaves and stir.
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Roast the Vegetables: Heat 1 teaspoon of Extra Virgin Olive Oil in a pan. Add the thinly sliced bell peppers and onions. Roast them until soft and slightly charred.
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Make the Sour Cream/Herbed Yogurt: In a bowl, combine Greek yogurt with finely chopped parsley leaves, garlic, and a tablespoon of Extra Virgin Olive Oil. Mix well.
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Assemble the Burrito Bowl: To serve, layer the herbed lemon rice at the bottom of a bowl. Top with spicy red beans, roasted vegetables, avocado guacamole, pico de gallo salsa, and a dollop of herbed yogurt. Garnish with additional coriander leaves.
Enjoy your flavorful and fulfilling Red Bean Mexican Burrito Bowl!
This recipe will be a great addition to any weeknight dinner or casual gathering, offering a balanced mix of textures and vibrant flavors.
