Black Bean Burger & Potato Burrito Bowls

2/14/2025

BBB & Potato Burrito Bowls

Prep Time: 20 Min
Cook Time: 30 + Min

Yields: 2 Bowls

215g Old El Paso Mexican Rice
2 Yellow Potatoes, cut in to approx. 1/2" cubes
EVOO
2 Tsp. Tex-Mex Seasoning
Himalayan Salt
2 x Gardein Supreme Black Bean Burger Patties (Sub any Black Bean Burger of Choice)
Shredded Red Cabbage
1/2 C + Monterey Jack Cheese, shredded
Store-Bought Guacamole
Store-Bought Green Salsa
1 Jalapeno, sliced
2 Green Onions, sliced
Fresh Cilantro
Nando's Perinaise (Sub Chipotle Mayo)
Hot Sauce

Prepare the Old El Paso Rice according to package directions. Should it finish prior to the potatoes, leave it covered until service.
Preheat your oven to 425 F. Toss the potatoes with EVOO and season with the Tex-Mex seasoning and a generous amount of Himalayan Salt. Transfer your taters to a parchment lined baking sheet and bake for 25 - 30 minutes, flipping a few times until golden brown & crisp outside. Once finished, taste & adjust the salt if needed.
With 10 minutes left on your taters, begin heating some EVOO in a small skillet set to just below medium heat. Once heated, fry up your black bean patties on both sides until golden and warmed through, seasoning with a pinch of salt on each side.

Assembly - Start by dividing the rice between two bowls. Split the potatoes between both bowls followed by cutting the black bean burgers up and adding them next. Nestle in some shredded cabbage, sliced jalapenos, and Monterey jack, followed by a good drizzle or two of your green salsa. Give a healthy dollop of guacamole in the center of the bowl. Drizzle the bowl with your Perinaise followed by fresh cilantro and green onions to finish things off. If you're in to a little spice, a few dashes of your fave hot sauce would be welcome!
ENJOY!