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This weeknight meal is one of our favorites because it is endlessly versatile and always delicious. Add or remove vegetables, based on what’s in season or what’s on sale, or simply what you have in your refrigerator.

If you’re looking for another easy vegetarian meal, try these Veggie Burrito Banditos.

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BABY STEPS:
What better way to get your kids interested in veggies than by chopping and cooking them? And if that fails, there’s always cheese and guacamole to sweeten the pot.
● If you’re not precious about the uniformness of your cuts, this is a great chance for them try cutting different vegetables (with a kid-safe knife like this one), experiencing different textures and firmness levels. Maybe skip the onion, unless you have a handy pair of goggles though.
● Help them season and stir the rice and crema. Giving them a say in how things taste will go a long way toward them eating it!
● This is an easy meal to assemble, so let them have at it! Just remind them to be careful of hot pans and surfaces.

Remember to provide appropriate supervision and guidance while involving your child in the cooking process to ensure their safety and to make it an enjoyable and educational experience for both of you.

INGREDIENTS

Vegetables and Beans

• 1 yellow onion, thinly sliced
• 1 cup corn, fresh or frozen (thawed)
• 1 head cauliflower, cut into bite-size pieces
• 1 bell pepper, diced (I prefer red, yellow, or orange)
• 4 tsp taco seasoning (plus additional, if needed, to season the beans)
• Olive oil (for roasting vegetables)
• 15 oz black beans, canned or pre-made

Cilantro-Lime Rice

• 2 cups white rice, cooked according to package instructions
• 2 tbsp cilantro, finely chopped
• Lime, to taste
• Salt, to taste

Lime and Garlic Crema

• 1/2 cup sour cream
• 1/4 tsp garlic powder (you could substitute fresh garlic here)
• 1 tsp fresh lime juice
• Salt, to taste (I start with approximately half a teaspoon)

Toppings

• Mexican cheese
• Salsa or homemade pico de gallo
• Guacamole (homemade or store-bought)
• Cilantro, for garnish

SUGGESTED EQUIPMENT:
● Measuring cups
● Oven mitts
● Kid-Safe Knives

INSTRUCTIONS

Vegetables and Beans
Preheat your oven to 425 degrees and line two baking sheets with foil.

On one pan toss the onion and corn with half the taco seasoning and a drizzle of oil. On the other pan do the same with the cauliflower and bell pepper. (I try to keep them separate on the pan for aesthetic purposes, but I leave that up to you.) Roast for 20-25 minutes, stirring both pans at the halfway mark.

Heat up your beans and season as needed. If I have time, I like to make refried using a recipe like this.

Cilantro-Lime Rice
Cook the rice as directed. When you’re ready to assemble your burrito bowls, add the cilantro, a generous squeeze of lime, and a dash of salt to the rice, and stir. Taste and adjust seasoning as desired.

Lime and Garlic Crema
Mix all of the ingredients together in a small bowl. Add a teaspoon of water at a time to reach a drizzling consistency. Season with salt to taste.

Burrito Bowl Assembly
In each bowl add a scoop of cilantro-lime rice. Layer the roasted vegetables and beans on top, followed by the cheese, salsa, guacamole, lime and garlic crema, and a garnish of cilantro.

Enjoy!

SERVE WITH: Elote salad / Chips and guacamole or salsa

Did you make this recipe? Let me know how it turned out for you below! If you liked it, please take a picture and share it on Instagram with the tag #afamilythateatstogether