8 Layer Veggie Recipe

Cook rice

Rinse 2 cups rice under cold water until water runs clear. In a medium saucepan bring 4 cups water, 1 tps salt and 1 tbs olive oil to a boil. Add rice, stir once, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let steam, covered, 10 minutes. Fluff with fork and keep warm.

Prep and roast vegetables

Preheat oven to 425°F (220°C). Cut zucchini into 1/2-inch half-moons, core and slice red bell pepper into 1/2-inch strips, and thinly slice 1/2 cup yellow onion. Toss vegetables with 1 tbs olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika and 1/2 tsp salt on a rimmed baking sheet. Spread in a single layer and roast 12–15 minutes, stirring once, until edges brown and vegetables are tender. Remove from oven and let cool slightly.

Prepare beans

While vegetables roast, drain and rinse 1 cup canned black beans. Warm them in a small saucepan over low heat for 2–3 minutes with a pinch of salt and a squeeze of lime (about 1/2 the lime). Keep warm.

If using frozen corn, heat 1 cup corn in a skillet over medium heat with a drizzle (about 1 tsp) of oil for 3–4 minutes until heated and slightly charred; season lightly with salt. If using fresh corn, sauté kernels the same way. Remove from heat and toss with 3 tbs tomato salsa for a quick corn salsa.

Toss 2 cups shredded romaine with juice of half the lime and a pinch of salt. Dice 1/2 cup tomato and slice pickled jalapeños if not pre-sliced. These will be layered fresh in the box to add crunch and acidity.

Measure 3/4 cup shredded cheese and 3 tbs sour cream. If desired, thin sour cream with 1 tsp water or lime juice to make it easier to dollop or drizzle. Keep chilled until assembly.

Layer into burrito box

Divide into 4 servings (or package as one box). In each serving/box, arrange layers as follows to achieve 8 distinct elements: 1) a bed of 1/2 cup cooked rice, 2) 1/4 cup warmed black beans, 3) 1/4 of the roasted vegetable mix (about 1/4 cup), 4) 1/4 cup corn-salsa mixture, 5) 1/2 cup shredded romaine, 6) 2 tbsp diced tomato, 7) 3 tbsp shredded cheese sprinkled over warm elements so it softens, and 8) 3/4 tbsp sour cream dolloped on top with sliced pickled jalapeños and a sprinkle of chopped cilantro. Squeeze remaining lime over the assembled box and season with salt and pepper to taste.

Optional: pack salsa on the side if you prefer to keep the greens crisp. Serve warm or at room temperature.

Garnish each portion with the remaining chopped cilantro and additional lime wedges if desired. Adjust salt and pepper to taste just before serving.