This week's Crock-Pot Thursday lunch is a celebration of Cinco de Mayo featuring Burrito Bowls, Salsa Fresca, and Mexican Brownies!
Burrito Bowls
Ingredients
- 1 cup uncooked rice
- 1 cup salsa, homemade or store-bought
- 3 cups chopped Romaine lettuce
- 1 (15.25-ounce) can whole kernel corn, drained
- 1 (15-ounce) black beans, drained and rinsed
- 2 Roma tomatoes, diced
- 1 avocado, halved, seeded, peeled and diced
- 2 tablespoons chopped fresh cilantro leaves
For the chipotle cream sauce:
- 1 cup sour cream
- 1 tablespoon chipotle paste
- 1 clove garlic, pressed
- Juice of 1 lime
- 1/4 teaspoon salt, or more, to taste
Directions
- To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.
- In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.
- To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.
- Serve immediately, drizzled with chipotle cream sauce.
Recipe courtesy of damndelicious.com
Salsa Fresca
Ingredients
- 2 medium tomatoes, roughly chopped (1 1/2 cups)
- 1 small white onion, diced small (2/3 cup)
- 1 jalapeno, minced
- 1 garlic clove, minced
- 1 tablespoon fresh lime juice
- Coarse salt and ground pepper
- 1/2 cup loosely packed fresh cilantro leaves, roughly chopped
Directions
- In a medium bowl, stir together tomatoes, white onion, jalapeno, garlic, and fresh lime juice.
- Season with salt and pepper and stir to combine.
- Let sit at least 15 minutes (or, covered, up to 4 hours).
- Stir in cilantro leaves just before serving.
Recipe courtesy of Martha Stewart.
Mexican Brownies
Ingredients
- 1 box Betty Crocker™ Fudge Brownie mix
- 1/4 cup water
- 2/3 cup vegetable oil
- 2 eggs
- 1 teaspoon cayenne pepper
- 2 ounces dark or bittersweet chocolate, chopped
Directions
- Preheat oven to 350 degrees.
- Prepare Betty Crocker Fudge Brownies as directed on box.
- Fold in cayenne pepper and chopped chocolate. Pour into a greased pan.
- Bake as directed.
- Cut into squares and serve warm or at room temperature.
Recipe courtesy of Betty Crocker.