Burrito Bowl (Vegetar Farse)

Rice bowl with vegetarian minced, black beans, corn, cheese, salsa, sour cream, lettuce, lime.

Ingredients

• 110g (dry, yields ~300g cooked)Basmati rice (dry)
• 210g of 300g pack (rest for rice+bean box lunch)Stabburet Vegetar Farse
• 1 small, diced (~120g)Yellow onion
• 2 cloves (~6g)Garlic
• 1 can 380g net / ~240g drainedBlack beans (Kolonihagen, drained)
• 100g drained (from 340g can, rest for rice+bean box lunch)Corn (maiskorn, canned, drained)
• 80g (~4 tbsp)Tacosauce Hot (Rema)
• 45gCheddar & Gulost revet
• 45gLettrømme 17%
• 60g (~2 handfuls)Isbergsalat
• 1/2 (juice + zest, ~15g juice)Lime
• 1 tbsp (14g)Olive oil
• 1 tsp + 1/2 tsp + 1/2 tsp + to tasteSpices: chili powder, cumin, smoked paprika, salt

Instructions

1. Rinse rice; simmer with 1.5× water + pinch salt, covered, 15-18 min. Fluff, stir in lime zest/juice.
2. Heat oil in skillet over medium; sauté onion 3 min, add garlic 30 sec.
3. Add Vegetar Farse; break up and brown 4-5 min with chili powder, cumin, paprika, salt.
4. Add drained black beans and corn; cook 4 min until heated through.
5. Squeeze in juice of half lime; taste and season.
6. Assemble bowls: rice base, farse mix, lettuce, tacosauce, cheese, sour cream, lime wedge.