Servings: 8

INGREDIENTS

AVOCADO CREMA

BLACK BEANS

PICKLED ONIONS

VEGETABLES

RICE

INSTRUCTIONS

AVOCADO CREMA

Prepare the Avocados: Cut the avocados in half, remove the pits, and scoop the flesh into a blender or food processor.
Blend the Crema: Add the silken tofu and half of the lime juice to the blender. Blend until very smooth.
Season and Adjust: Add salt and the remaining lime juice to taste. If the mixture is too thick, thin it with a little water until you reach the desired consistency.
Chill: Transfer the crema to a bowl, cover, and refrigerate until ready to use.

BLACK BEANS

Sort and Rinse: Sort through the beans to remove any debris. Rinse them under cold water in a colander.
Soak the Beans: Place the beans in a large bowl and cover with water. Soak overnight or for at least 8 hours.
Prepare the Onion and Garlic: Dice the onion and mince the garlic.
Cook the Beans: Drain the soaked beans and place them in a large pot. Cover with fresh water, about 2 inches above the beans. Add the diced onion, minced garlic, oregano, chili powder, and salt.
Simmer: Bring to a boil, then reduce the heat and simmer for about 1 ½ to 2 hours, or until the beans are tender. Add more water if necessary to keep the beans submerged.
Drain: Drain any excess water.

PICKLED ONIONS

Prepare the Onions: Peel the onions and slice them thinly.
Make the Pickling Liquid: In a medium pot, combine the orange juice, apple cider vinegar, water, salt, coriander seeds, black peppercorns, and cinnamon stick. Bring to a simmer over medium heat.
Pickle the Onions: Place the sliced onions in a large bowl. Pour the hot pickling liquid over the onions, ensuring they are fully submerged. Let sit for at least 15 minutes.
Cool and Store: Remove the cinnamon stick and transfer the onions and liquid to a jar. Cool to room temperature, then refrigerate.

VEGETABLES

Prepare the Peppers: Wash the peppers. Remove the stems, seeds, and membranes, then cut into strips.
Sear the Corn: Heat a large skillet over medium-high heat. Add the frozen corn and cook, stirring occasionally, until lightly charred.
Cook the Peppers: In a large bowl, toss the pepper strips with canola oil, ground cumin, ground coriander, salt, and black pepper. Spread the peppers on a baking sheet lined with parchment paper.
Roast the Peppers: Preheat the oven to 450°F (230°C). Roast the peppers for about 20 minutes, or until tender and lightly charred.
Combine Vegetables: Mix the roasted peppers and seared corn together in a large bowl.

RICE

Rinse the Rice: Rinse the rice under cold water in a fine-mesh sieve until the water runs clear.
Cook the Rice: In a medium pot, bring the water to a boil. Add the rice and salt, stir, and reduce the heat to low. Cover and simmer for about 18 minutes, or until the rice is tender and the water is absorbed.
Rest and Fluff: Remove from heat and let the rice sit, covered, for 5-10 minutes. Fluff with a fork before serving.

SERVE

Portion the Ingredients: For each serving, place ½ cup of cooked rice in a bowl.
Add the Beans: Top the rice with ½ cup of cooked black beans.
Add the Vegetables: Add ⅜ cup of the roasted pepper and corn mixture.
Top with Crema: Spoon 2 tablespoons of avocado crema over the vegetables.
Finish with Pickled Onions: Add 1 tablespoon of pickled onions on top.

Enjoy your homemade Black Bean Burrito Bowl!