📧 : thatsavagekitchen@cuagency.co 🍴Quick | Delicious | Recipes 📍Dallas. TX
- 1.25 cup red onions
- 3 tablespoons jalapeños
- 1 whole, squeezed lime
- 2 cup cilantro
- 2 teaspoons to taste salt
- 3 large ripe avocados
- 6 cups cooked long grain rice
- 3 cans (15.5 oz) black beans
- 2 teaspoons onion powder
- 1 tablespoon lime juice
- 3 bags (12 oz) frozen sweet, thawed corn
- 1 1/2 lbs Monterey Jack cheese
- as needed sour cream
- 1 1/2 whole head romaine lettuce
- as needed pico de gallo
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- red onions1.25 cupred onions0.95
- jalapeños6 tablespoonsjalapeños—
- lime1 whole, squeezedlime0.79
- cilantro2 cupcilantro0.65
- avocados3 large, ripeavocados—
- rice6 cups cooked, long grainrice0.89
- black beans3 cans (15.5 oz each)black beans0.49
- lime juice1 tablespoonlime juice0.79
- sweet corn3 bags (12 oz each), thawedsweet corn1.35
- Monterey Jack cheese1 1/2 lbsMonterey Jack cheese0.95
- sour creamas neededsour cream0.95
- romaine lettuce1 1/2 whole headsromaine lettuce0.89
- pico de galloas neededpico de gallo—
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Prepare the guacamole by mashing the avocados in a bowl. Add the red onions, chopped jalapeños, lime juice, cilantro, and salt. Mix until well combined.
For the cilantro lime rice, combine the cooked rice with lime juice, chopped cilantro, and salt. Stir to incorporate the flavors.
To make the black beans, drain and rinse the beans. Season with onion powder, salt, and lime juice. Heat through and set aside.
For the corn salsa, mix the thawed corn with diced jalapeños, red onion, chopped cilantro, salt, and lime juice. Stir until evenly mixed.
Assemble your burrito bowl by layering the cilantro lime rice, black beans, corn salsa, and guacamole. Top with Monterey Jack cheese, sour cream, romaine lettuce, and pico de gallo as desired.
