Cinco de Mayo Crock-Pot Thursday Celebration!

This week's Crock-Pot Thursday lunch is a celebration of Cinco de Mayo featuring Burrito Bowls, Salsa Fresca, and Mexican Brownies! 

Burrito Bowls 

Ingredients

• 1 cup uncooked rice
• 1 cup salsa, homemade or store-bought
• 3 cups chopped Romaine lettuce
• 1 (15.25-ounce) can whole kernel corn, drained
• 1 (15-ounce) black beans, drained and rinsed
• 2 Roma tomatoes, diced
• 1 avocado, halved, seeded, peeled and diced
• 2 tablespoons chopped fresh cilantro leaves

For the chipotle cream sauce:

• 1 cup sour cream
• 1 tablespoon chipotle paste
• 1 clove garlic, pressed
• Juice of 1 lime
• 1/4 teaspoon salt, or more, to taste

Directions

1. To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.
2. In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.
3. To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.
4. Serve immediately, drizzled with chipotle cream sauce. 

Recipe courtesy of damndelicious.com

Salsa Fresca

Ingredients 

• 2 medium tomatoes, roughly chopped (1 1/2 cups)
• 1 small white onion, diced small (2/3 cup)
• 1 jalapeno, minced
• 1 garlic clove, minced
• 1 tablespoon fresh lime juice
• Coarse salt and ground pepper
• 1/2 cup loosely packed fresh cilantro leaves, roughly chopped

 Directions

1. In a medium bowl, stir together tomatoes, white onion, jalapeno, garlic, and fresh lime juice.
2. Season with salt and pepper and stir to combine.
3. Let sit at least 15 minutes (or, covered, up to 4 hours).
4. Stir in cilantro leaves just before serving.

 Recipe courtesy of Martha Stewart.

Mexican Brownies

Ingredients

• 1 box Betty Crocker™ Fudge Brownie mix
• 1/4 cup water
• 2/3 cup vegetable oil
• 2 eggs
• 1 teaspoon cayenne pepper
• 2 ounces dark or bittersweet chocolate, chopped

Directions

1. Preheat oven to 350 degrees.
2. Prepare Betty Crocker Fudge Brownies as directed on box.
3. Fold in cayenne pepper and chopped chocolate. Pour into a greased pan.
4. Bake as directed.
5. Cut into squares and serve warm or at room temperature.

Recipe courtesy of Betty Crocker.