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.
  • 1 head cauliflowersmall florets
  • 1/2teaspoon achiote paste
  • 1/4teaspoon chipotle powder
  • 1teaspoon garlic powder
  • 1teaspoon cumin
  • 2tablespoon olive oilplus more for cooking
  • 1/2 yellow oniondiced
  • 1/2cup canned black beansdrained, rinsed
  • 1/4cup canned yellow corn
Smoky Cilantro-Lime Crema
  • 1/2cup sour cream
  • 1tablespoon lime juice
  • 1/2 cilantro leaveschopped, divided
  • 1teaspoon smoked paprika
  • dash black pepper
Mexican Rice
  • 2tablespoons vegetable oil
  • 1cup long grain white rice
  • 1cup canned tomato sauce
  • 2teaspoons Tomato Paste
  • 1 1/2cup vegetable broth
  • 1teaspoon chili powder
  • 2 garlic clovesminced
Salsa Rojo (Masters Class Only)
  • 2 roma tomatoeshalved
  • 1/2 yellow onionchopped
  • 1 garlic clovechopped
  • 1cup water
  • dash Salt
  • pinch black pepper
  • 1/4cup cilantro
  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.