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Cauliflower and Black Bean Burrito Bowls with Smoky Cilantro-Lime Crema

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 Cauliflower and Black Bean Burrito Bowls with Smoky Cilantro-Lime Crema
Week of 12/16/19 to 12/20/2019 Please note all recipes at the PJCC and our Mini Programs are vegetarian. Ingredients subject to change based on availability and teacher's discretion.
Course Main Dish
Cuisine Fusion, Mexican
Servings
Ingredients
Ingredients
  • 1 head cauliflower small florets
  • 1/2 teaspoon achiote paste
  • 1/4 teaspoon chipotle powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 2 tablespoon olive oil plus more for cooking
  • 1/2 yellow onion diced
  • 1/2 cup canned black beans drained, rinsed
  • 1/4 cup canned yellow corn
Smoky Cilantro-Lime Crema
  • 1/2 cup sour cream
  • 1 tablespoon lime juice
  • 1/2 cilantro leaves chopped, divided
  • 1 teaspoon smoked paprika
  • dash black pepper
Mexican Rice
  • 2 tablespoons vegetable oil
  • 1 cup long grain white rice
  • 1 cup canned tomato sauce
  • 2 teaspoons Tomato Paste
  • 1 1/2 cup vegetable broth
  • 1 teaspoon chili powder
  • 2 garlic cloves minced
Salsa Rojo (Masters Class Only)
  • 2 roma tomatoes halved
  • 1/2 yellow onion chopped
  • 1 garlic clove chopped
  • 1 cup water
  • dash Salt
  • pinch black pepper
  • 1/4 cup cilantro
Course Main Dish
Cuisine Fusion, Mexican
Servings
Ingredients
Ingredients
  • 1 head cauliflower small florets
  • 1/2 teaspoon achiote paste
  • 1/4 teaspoon chipotle powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 2 tablespoon olive oil plus more for cooking
  • 1/2 yellow onion diced
  • 1/2 cup canned black beans drained, rinsed
  • 1/4 cup canned yellow corn
Smoky Cilantro-Lime Crema
  • 1/2 cup sour cream
  • 1 tablespoon lime juice
  • 1/2 cilantro leaves chopped, divided
  • 1 teaspoon smoked paprika
  • dash black pepper
Mexican Rice
  • 2 tablespoons vegetable oil
  • 1 cup long grain white rice
  • 1 cup canned tomato sauce
  • 2 teaspoons Tomato Paste
  • 1 1/2 cup vegetable broth
  • 1 teaspoon chili powder
  • 2 garlic cloves minced
Salsa Rojo (Masters Class Only)
  • 2 roma tomatoes halved
  • 1/2 yellow onion chopped
  • 1 garlic clove chopped
  • 1 cup water
  • dash Salt
  • pinch black pepper
  • 1/4 cup cilantro
Instructions
Cauliflower
  1. In another mixing bowl, add in the achiote paste, chipotle powder, garlic powder, cumin, and olive oil. Mix together to make a paste. Add in the cauliflower and toss to coat each floret. Set aside to marinate.
  2. In a large saute pan. Add in the olive oil and onions, cook until translucent. Add in the cauliflower with the marinate and cook until the cauliflower is soft on the outside but slightly crunchy in the middle, about 10-12 minutes. Add in the beans and corn . Stir for 1 minute. Turn heat off.
Mexican Rice
  1. Saute garlic in oil in a large pot until lightly brown, add in the rice and toast for 30 seconds. Add in tomato paste and tomato sauce. Stir to combine. Add vegetable broth and chili powder. Cook for 15-20 minutes, covered, over medium heat.
Cilantro-Lime Crema
  1. In a smaller bowl, pour in the sour cream, lime juice, cilantro, smoked paprika, and black pepper. Whisk until well combines. Add water if needed to thin out the mixture. Place in the fridge until ready to use.
Salsa Rojo (Masters Class Only)
  1. Boil the tomatoes, onion and garlic for 10 minutes. Add in salt and cilantro and turn off heat. Blend until smooth. Let it cool. Serve.

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