Burrito bowl
I put together this hearty meal last week and I loved it so much, I knew I had to share this with you. As I was running out of tortillas, I had to settle for a burrito bowl instead. Stuff the bowl contents in a tortilla and there you have your burrito ready!
This burrito bowl is filling and healthy. The spicy black beans perfectly compliment the smooth and tangy guacamole. Use brown rice instead of white, or try using quinoa or barley as the base of your meal. Lighten up your bowl by forgoing the cheese and swapping sour cream for a dollop of Greek yogurt. Making a burrito bowl is the perfect way to use the leftovers.
What you'll need
2 cups cooked rice
2-3 wedges of lime
1/3 cup of chopped cilantro
1 cup guacamole
1 cup canned black beans rinsed and drained
1 medium sized onion
1 tsp refined oil
1 small tomato finely chopped
2 cloves of minced garlic
1 tsp each of chilli powder(or chipotle sauce)
1 tsp dried oregano
How to
In a large skillet, add oil and let it heat on medium flame. Stir in the garlic, onion and tomatoes with some salt and cook until the tomatoes and onions soften. Add chilli powder (or chipotle sauce), dried oregano and the drained black beans. As the beans are already cooked, simmer the mixture for about 10 minutes until heated throughout. Add half a cup of water to make sure that the beans don’t dry out. Adjust the taste by adding more salt, lime juice or chilli if needed.
To serve, divide the rice in 3 bowls. Top each bowl with a scoop of spicy black bean mixture, guacamole, crispy lettuce and some cheddar cheese. Garnish with cilantro and lime wedge and serve immediately