Black Bean & Zucchini Taco Bowl Bar

🥘 Ingredients

• Southwest Spice Blend
  2 tbsp
• black
• black beans
  2 unit
• black pepper
• cheddar cheese
  1 c
• cheese
• chili powder
  1 tsp
• cooking
• cooking oil
  1 tbsp
• corn
  2 unit
• jasmine rice
  1.5 c
• lime
  2 unit
• mayonnaise
  4 tbsp
• paper
• rice
• salt
• sour cream
  9 tbsp
• tomato
  2 unit
• tortillas
  12 unit
• water
  2.5 c
• zucchini
  2 unit

🍳 Cookware

• small pot
• large pan
• large bowl

1. 

   1

   Wash and dry all produce. In a small pot , combine jasmine rice , water , and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15-18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, water: 1.25 c
2. 

   2

   Meanwhile, wash and dry produce. Drain corn , then pat very dry with paper towels. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Quarter lime . Dice tomato into ½-inch pieces; season with salt and black pepper . TIP: If you added any other items to your meal, you can get started on them now.

   corn: 2 unit, paper, zucchini: 2 unit, lime: 2 unit, tomato: 2 unit, salt, black pepper
3. 

   3

   Heat a large drizzle of cooking oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, ⏱️ 4-6 minutes . If corn begins to pop, cover pan. Turn off heat; transfer to a large bowl and keep warm. Wipe out the pan.

   cooking oil: 1 tbsp
4. 

   4

   Add a large drizzle of cooking oil to the pan over medium-high heat. Add zucchini and Southwest Spice Blend (use 1%tbsp if serving 4), and salt; cook, stirring occasionally, until browned, ⏱️ 2-3 minutes . Add black beans and their liquid, then water . Cook, stirring, until zucchini is tender and liquid has slightly thickened, ⏱️ 3-5 minutes . If sauce is too thick, stir in additional water.

   cooking, Southwest Spice Blend: 2 tbsp, black beans: 2 unit, water: 1.25 c
5. 

   5

   Meanwhile, wrap tortillas in damp paper towels and microwave until warmed through, ⏱️ 30-60 seconds . To a bowl with the charred corn, add mayonnaise , cheddar cheese (half of it, reserve the rest), and half the chili powder (reserve half for garnish). Add the juice from half the lime. Stir to combine. Season with salt and pepper to taste. Garnish with a pinch of remaining chili powder.

   tortillas: 12 unit, mayonnaise: 4 tbsp, cheddar cheese: 1 c, chili powder: 1 tsp
6. 

   6

   Fluff rice with a fork. Serve rice , tomato , corn , zucchini , black beans, tortillas , sour cream , remaining cheese , and remaining lime wedges family style so everyone builds their own taco bowl.

   rice, rice, tomato, corn, zucchini, black, tortillas, sour cream: 9 tbsp, cheese