If you follow me on Snapchat (@fooduzzi), you’ll know that my burrito bowl game is fierce.
There’s just something so comforting, so divine, so gosh-darn addictive about that rice-veggie-sauce combination that makes me craveeee it every single week.
Unfortunately for our burrito bowl-lovin’ selves, making these delicacies from scratch usually takes upwards of three mixing vessels, 40 minutes, and a pile of fresh ingredients that, while delicious, turn dinnertime into quite a process. Don’t get me wrong, burrito bowls are always worth the blood, sweat, and tears, but sometimes, you just want a quick and easy dinner that tastes amazing and takes minimal effort.
And I realize that I probably sound like a broken record with this burrito bowl love sonnet that you’re currently reading. But can you blame me? Burrito bowls = love.
SO, for these reasons, I’m always thinking up new and creative ways to shovel these killer flavors into my mouth.
Say “hello” to the best thing since burrito bowls.
Burrito Bowl Soup. A fresh, simple, 20-minute meal just waiting to warm you up during the frigid fall season.
Oh, and it totally tastes like a burrito bowl.
You’re just a handful of ingredients and spices away from Burrito Bowl Soup nirvana. And we’re pulling from all of the classic flavors from those Mexican burrito bowls that we all know and love.
A sweet vidalia onion is sautéed with fragrant garlic, then tossed with caramelized corn, tomatoes, and black beans. Oh yeah, this Burrito Bowl Soup is a vegetable-lover’s paradise.
To spice up our warming soup, we’ll add some chili powder, oregano, cumin, and smoked paprika. A handful of fresh cilantro thrown in right at the end truly makes these flavors pop.
And because it’s totally not a burrito bowl without some rice thrown into the mix, we’ll add some brown rice, too. I like to cook my brown rice separately, and then add it into my bowl when I’m ready to get my grub on. If you assemble your Burrito Bowl Soup this way, your rice won’t get soggy and it won’t suck up all of the stock. But you’re more than welcome to throw the rice into the soup itself if it tickles your fancy.
So, this Burrito Bowl Soup ROCKS. It’s slightly spicy, seriously flavorful, and full of burrito bowl goodness. If you’re looking for a fast and simple fall soup, THIS is your recipe. If you’re looking for a way to jazz up your dinnertime with a revised version of a tried and true favorite, THIS is your recipe. If you like flavor, THIS IS YOUR RECIPE.
Let’s do Meatless Monday right, guys; belly up to a giant bowl of Burrito Bowl Soup and feast.it.up.Print
Burrito Bowl Soup
- 1 cup frozen corn
- 1 Tbsp. olive oil
- 1/2 vidalia onion, thinly sliced
- 1 large or 2 small clove(s) garlic, minced fine
- 1 cup low-sodium vegetable stock (+ more if desired)
- 1 14.5-oz can diced tomatoes
- 1 14.5-oz. can black beans, drained and rinsed
- 1 tsp. chili powder
- 1/2 tsp. dried oregano
- 1/2 tsp. cumin
- 1/2 tsp. smoked paprika
- 1 handful cilantro, chopped
- salt + pepper
- For serving: cooked brown rice, lime, cilantro, hot sauce, avocado, etc.
- Sauté corn over medium-high heat in a dry pan until slightly browned. Set aside.
- Heat olive oil in a pot over medium-low heat. Add onions and sauté until onions are translucent and turning brown, 5-10 minutes. Season with salt and pepper to taste. Add garlic and sauté for an additional 30 seconds.
- De-glaze the pot by pouring in your vegetable stock. Scrape the bottom of the pan with a wooden spoon to remove all of the brown bits (aka. flavor). Season with salt and pepper to taste. Turn the temperature up to medium.
- Add tomatoes and black beans, and stir to combine. Season with salt and pepper to taste. Add chili powder, oregano, cumin, and smoked paprika. Allow mixture to come to a boil, then reduce to a simmer and cook for 10 minutes.
- Remove soup from heat and mix in cilantro.
- To serve: Add a scoop of cooked brown rice to a bowl (see post for note). Cover with hot Burrito Bowl Soup. Add lime, cilantro, hot sauce, avocado, etc., and enjoy!
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