Boles de Burrito de Alubias Negras

Ingredientes

• 1-1/2 tablespoons unsalted butter (or olive oil)
• 1 large red bell pepper (diced)
• 2 (15.5-ounce) cans black beans (drained and rinsed)
• 1/2 teaspoon paprika
• Salt and pepper
• 1 tablespoon unsalted butter (or olive oil)
• 1-1/2 teaspoons minced garlic
• 2-1/2 cups frozen corn
• 1/3 cup finely chopped cilantro
• 1/3 cup thinly sliced green onions
• 1-1/2 teaspoons diced jalapeño (optional)
• Squeeze of lime juice (optional)
• 1/2 cup mayo
• 2 limes
• 1/8 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon ground chili powder
• 1 teaspoon Sriracha
• 1 batch cilantro-lime rice (or plain rice)
• 1 large ripe avocado (diced)
• Toppings as desired (see note 1)

Preparación

1. 1

   Cook Rice: Rice: Follow your chosen recipe for cilantro-lime or plain rice.

2. 2

   Make Sauce: Sauce: Zest and juice limes to get 1/4 teaspoon zest and 3 tablespoons juice. Whisk together lime zest and juice with all sauce ingredients until smooth. Season to taste (I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Refrigerate until using.

3. 3

   Cook Corn: Corn: In a large nonstick pan, melt butter or heat oil over high heat. Add garlic and stir for 15 seconds. Add corn and cook until browned, 5–8 minutes. Stir only occasionally (stirring too often will keep it from browning). Season to taste (I add 1/4 teaspoon each salt and pepper). Cool to room temperature, then stir in remaining corn ingredients.

4. 4

   Make Black Beans: Black Beans: In same pan, over medium-high heat, melt butter or heat oil. Sauté red pepper, stirring only occasionally until slightly charred, about 5 minutes. Stir in black beans and paprika, season to taste (I add a pinch salt and pepper), and heat through. Remove.

5. 5

   Assemble: Layer rice in bowls. Divide black beans then corn evenly among bowls. Divide avocado and any optional toppings (see note 1). Drizzle sauce generously over bowls. Enjoy!