Roast the Corn

Cup of Yum
1. Preheat oven to 400 degrees.
2. Rinse the corn kernels and at them dry with a paper towel.
3. Spread corn kernels on a baking sheet in a single layer, and sprinkle with salt and pepper, to taste.
4. Roast for 17-20 minutes, until corn is beginning to get crispy.

Prepare the Beans and Rice.

1. Heat 2 tbsp olive oil in a medium non-stick pot, over medium heat.
2. Add onion and cook for 4-5 minutes, until softened.
3. Add the rice, black beans, and vegetable broth. Stir.
4. Add the cumin, chili powder, garlic, and a large pinch of salt. Stir to combine.
5. Bring to a boil. Reduce heat and simmer for 15-17 minutes, until rice is tender.
6. Add additional salt and black pepper, to taste.

Make the fresh salsa.

1. In a small bowl, combine the cherry tomatoes, lime zest, and cilantro.
2. Squeeze in the juice of one lime. Add 1 tsp olive oil and salt and pepper, to taste.
3. Stir to combine, and set aside.

Make the Lime-Sour Cream

1. In a small bowl mix together the sour cream and juice from half a lime.
2. Add salt and pepper, to taste.

Assemble the Vegetarian Burrito Bowls

1. Divide the rice and beans mixture between two serving bowls.
2. Add half of the roasted corn, fresh salsa, and avocado slices to each bowl.
3. Sprinkle half of the Monterey-Jack Cheese over each bowl.
4. Top each bowl with a dollop of the lime-sour cream, and hot sauce (if desired).