Mexican Burrito Bowls

Sometimes I just don’t have the energy to make homemade tortillas. I have too many ripe avocados in the refrigerator and need to get dinner on the table. These are the nights for Mexican Burrito Bowls! There is lots of room for interpretation with this recipe. You can alter to the protein, the base, as well as the toppings to suit the tastes and dietary needs of your family. I will write this the way I make it, with links to the associated recipes.

Photo by Krzysztof Hepner on Unsplash

Ingredients:

Protein of choice seasoned with fajita seasoning ( grass fed beef, organic chicken, organic tofu) OR try my Chipotle Fajita Marinade!

Base of choice (brown/white rice with/without lime and cilantro, quinoa, cauliflower rice, romaine) - we usually do brown rice with lime and cilantro.

Beans - pinto or black. See my recipe for Mexican black beans

Guacamole - see my recipe

Peppers and Onions - sliced and oven roasted with salt and pepper

Toppings: Cheese, Sour Cream, Cilantro, Salsa

Directions:

Prepare each of the parts of the recipe and put into bowls for serving. I like to set this up “Chipotle” style and do a buffet where everyone can choose their own way to make their bowl. Everything can be made ahead and reheated so this is a great meal to make for company. If you are looking to save time, use prepared guac, refried beans, even rice, quinoa and veggy rice can be purchased at the local food store pre-prepared. Add my chopped mexican salad and you have a delicious meal. Enjoy!