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Skillet Burrito Bowls

Source of Recipe

From "The New Essentials Cookbook" by America's Test Kitchen


Recipe Introduction

"A good burrito is all about the filling; layers of spicy, smoky flavors work together in a cohesive whole. The tortilla? We can take it or leave it, and if we're trying to wrap a hefty amount of filling at home, we'll probably leave it. For a hearty bowl with everything we love in a burrito and none of the fuss, we started with a base of classic rice and beans. Cooking a chopped onion with bloomed cumin, garlic, and chipotle chile created an intense base that infused the bowl with flavor. Sautéed frozen corn added layers of toasty sweetness. A fresh, zingy topping made with simple tomatoes, lime, and cilantro plus cubes of avocado and mounds of sour cream added richness and tang to the bowl. You can substitute fresh corn for frozen corn but the cooking time in step 1 will be shorter. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe."

List of Ingredients

â—¦ 3 tablespoons extra-virgin olive oil
â—¦ 1 ½ cups frozen corn
â—¦ Salt and pepper
â—¦ 1 onion, chopped fine
â—¦ 4 cloves garlic, minced
â—¦ 1 tablespoon minced canned chipotle chile in adobo sauce
â—¦ 1 teaspoon ground cumin
â—¦ 2 (15-ounce) cans black beans, rinsed
â—¦ 1 cup long-grain white rice
â—¦ 2 cups water
â—¦ 10 ounces cherry or grape tomatoes, quartered
â—¦ ¼ cup minced fresh cilantro
â—¦ ¼ teaspoon grated lime zest plus 1 tablespoon lime juice, plus lime wedges for serving (2 limes)
â—¦ 1 avocado, halved, pitted, and cut into ½-inch pieces
â—¦ ½ cup sour cream


Recipe

Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add corn and cook, stirring occasionally, until kernels begin to brown and pop, 6 to 8 minutes. Transfer corn to bowl and season with salt and pepper to taste.

Heat 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add onion and ½ teaspoon salt and cook until softened, about 5 minutes. Stir in garlic, chipotle, and cumin and cook until fragrant, about 30 seconds.

Stir beans, rice, and water into skillet and bring to simmer. Cover, reduce heat to low, and simmer gently, stirring occasionally, until liquid is absorbed and rice is tender, about 15 minutes.

Meanwhile, combine tomatoes, cilantro, lime zest and juice, and remaining 1 tablespoon oil in bowl and season with salt and pepper to taste.

Off heat, sprinkle corn over rice and beans. Cover and let sit for 5 minutes. Gently fluff rice and beans with fork and season with salt and pepper to taste; scoop into individual bowls. Sprinkle tomato mixture and avocado over bowls and serve with sour cream and lime wedges.

Serves 4