Mexican Chipotle Cottage Cheese Burrito Bowl

Ingredients

• 2 cups cottage cheese
• 2 cans (15 oz each) oz canned black beans
• 2 chipotle peppers in adobo sauce
• 1 cup long-grain white rice
• 3 fresh limes
• 1 bunch fresh cilantro
• 2 cups frozen corn kernels
• 3 tablespoons avocado oil
• 1 red onion
• 1/2 cup apple cider vinegar
• 1 tablespoon sugar
• 2 ripe avocados
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 3 cloves garlic
• 1 teaspoon salt

Instructions

1. 1

   Start the pickled onions: thinly slice the red onion, then heat 1/2 cup apple cider vinegar with the sugar and 1/2 teaspoon salt until dissolved. Pour over the onions and set aside to pickle while you cook (10 minutes active, then rests).

2. 2

   Cook the rice: rinse 1 cup rice, then simmer with 2 cups water and 1/2 teaspoon salt, covered, for 18 minutes. Fluff and stir in the juice of 1 lime and 1/4 cup chopped cilantro.

3. 3

   Make the chipotle beans: heat 1 tablespoon avocado oil in a skillet, sauté 3 minced garlic cloves for 1 minute, add drained black beans, 2 minced chipotle peppers in adobo sauce, cumin, smoked paprika, and the juice of 1/2 lime. Simmer 10 minutes, mashing some beans lightly to thicken.

4. 4

   Char the corn: heat 1 tablespoon avocado oil in a cast-iron skillet over high heat, add frozen corn in a single layer, and cook undisturbed 4 minutes, then stir and cook 3 more minutes until charred spots form. Season with salt.

5. 5

   Prep the avocado: halve, pit, and slice the avocados; toss with the juice of the remaining 1/2 lime to prevent browning.

6. 6

   Assemble each bowl: divide cilantro-lime rice among 4 bowls, add a generous scoop of cottage cheese, then top with chipotle black beans, charred corn, avocado slices, and drained quick-pickled red onions. Garnish with remaining chopped cilantro and serve immediately.