Burrito Bowl with Sautés

Avocado Tomatillo Salsa:

Place all ingredients in a food processor and blitz until a chunky paste forms

Pickled Red Onion:

Place sliced red onions in a heat-safe container.  Bring vinegar, sugar and salt up to a boil then pour over the red onions; steep for 1 hour.

Burrito Bowl:

In a bowl, toss Ensemble Sautés with sazón seasoning

Bring a saute pan up over medium-high heat; add in 2 Tbsp oil and saute Ensemble Sautés until they are golden brown and warmed through; set aside somewhere warm

Scoop 1 cup of rice into a bowl then portion black beans, charred corn, pickled onions, tomatoes, salsa and Ensemble Sautés on top; drizzle with vegan sour cream and cilantro leaves

PRO TIP:

Pickled red onions will keep covered in the fridge for 3-4 weeks so make them in big batches and use throughout the month

Avocado Tomatillo Salsa:

• 1 lb tomatillos, husked, rinsed and charred
• 2  large avocados
• 1 serrano chili, sliced
• ½ cup cilantro leaves
• 1 lime, zested and juiced
• 1 Tbsp salt

Pickled Red Onion:

• 1  large red onion, sliced thinly
• 2  cups apple cider vinegar
• 1  cup sugar
• 2  Tbsp salt

Burrito Bowl:

• 10 cups rice, cooked
• 6 cups black beans, cooked (or canned), drained
• 3  cups avocado tomatillo salsa
• 4  cups corn kernels, charred
• 3 cups pickled red onions
• 6 cups cherry tomatoes, halved
• 3 cups vegan sour cream (coconut cream or cashew cream)
• 3 cups cilantro leaves
• 3 lbs Ensemble Sautés
• 2 Tbsp Sazón Seasoning