Burrito Bowls | Recipe Cart | Recipe Cart

Ingredients

• 2 (8-inch) flour tortillas (taco size)
• ½ cup vegetable oil
• 1 ripe avocado
• 2 teaspoons lime juice
• 1/8 teaspoon salt
• 2 Roma tomatoes (diced)
• 4 oz. sour cream
• 1 cup shredded Mexican cheese blend (Cheddar and Monterey Jack are great)
• 3 cups cooked rice (see notes)
• 3 tablespoons butter (melted)
• 2 tablespoons lime juice
• ½ teaspoon ground cumin
• 1/3 cup cilantro (roughly chopped. Plus more to garnish bowls.)
• 1 cup whole kernel sweet corn (drained and rinsed)
• 1 cup black beans (drained and rinsed)
• 2 jalapeno peppers (seeded and diced)
• 1-2 teaspoons hot sauce
• ¼ teaspoon EACH: garlic powder, onion powder, salt
• 1 lb. ground beef
• ½ cup white onions (diced)
• 4 cloves garlic (minced)
• 1 oz. packet taco seasoning (see notes for my homemade recipe)
• 2/3 cup water