Burrito Bowls

Source: Jennifer Williams

What’s a burrito bowl? A burrito without the tortilla wrapper. A bowl of hot rice, topped with meat or beans, and any of your favorite toppings: salsa, cheese, sour cream, avocados, cilantro, guacamole, lettuce, onion or cabbage.

You can make a burrito bowls with layers of tasty toppings, creamy dressings and crunchy tortilla chips, but it doesn’t have to be complicated to be good. You can keep it simple (and cheap) with brown rice, black beans, cheddar cheese and salsa.

If you want to make it a little fancy, you could try corn, lettuce or sour cream. If you want something restaurant-level fancy, try adding cilantro and lime juice to your rice, add a chopped avocado, or put in some sliced jalapeños or crushed tortilla chips. The best thing about a burrito bowl is it can be made in 45 minutes or less with pantry items, toppings from the fridge, and any leftover meats, canned beans, reheated cooked rice, or prepared salsa. It’s fast and it’s easy.

Chicken Burrito Bowl

Chicken Burrito Bowl

2 cups cooked rice
2 Tablespoons taco seasoning
1 pound chicken breasts, cubed into 1 inch pieces
1/2 cup diced onion
1 Tablespoon olive oil
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
2 cups Chunky Salsa
1 cup shredded cheddar/jack cheese
Optional toppings: Tomatoes, Avocado, Sour cream, Cilantro, guacamole

1. Cook rice according to package directions.
2. Add oil and chicken to a frying pan. Over medium heat, cook chicken until no pink remains and juices run clear.
3. Add taco seasoning to cooked chicken and toss to coat.
4. Build the bowl with 1 cup cooked rice, 1/4 of the seasoned chicken, 1/4 cup of both black beans and corn, 1/2 cup of salsa, and top with 1/4 cup cheese. Add any additional toppings and serve.
Makes 4 servings.

Beef Burrito Bowls

Beef Burrito Bowls

For the meat: 
1 pound ground beef
1 cup chunky salsa
1/2 teaspoon chili powder

For the rice:
1 cup dry brown rice
2 cups water
1 small lime, juiced

For the corn salsa:
1 cup sweet corn
1/2 cup diced red onion
1/4 cup fresh chopped cilantro
1 small lime, juiced
Salt and black pepper, to taste

For the beans:
1 (15 oz) can black beans, rinsed and drained

To garnish:
1/2 cup shredded cheddar or pepper jack cheese

Optional: Extra salsa, avocado or guacamole, hot peppers, hot sauce, sour cream, etc.

1. Brown ground beef in frying pan.
2. Drain fat, and stir in salsa and chili powder.
3. Cook rice according to package directions. After cooking, add lime juice; season with a little salt to taste.
4. To make the corn salsa: In a medium bowl, combine corn, red onion, cilantro and lime juice. Season with salt and pepper.
5. To make the bowls, evenly distribute rice, beef, black beans and corn salsa into serving bowls or containers if meal prepping.
6. Garnish with cheese, cilantro, hot sauce and extra salsa, if desired. (If you are planning on enjoying the meal later, do not add the avocado. Add once ready to eat.)
Makes 4 servings.

Easy Black Bean Burrito Bowls

3 cups cooked rice
1 cups canned black beans
1/4 tsp cumin
1/4 tsp garlic powder
Salt to taste
1 cup salsa
3/4 shredded cheese (cheddar or pepper jack)
1 bunch green onions

1. Cook the rice according to the package directions.
2. While the rice is cooking, heat the black beans (undrained) in a small sauce pan, along with the cumin, garlic powder, and salt to taste (if needed).
3. Slice the green onions.
4. Once the rice is cooked, build the bowls. Begin with one cup cooked rice, 1/3 cup warm black beans, 1/3 cup salsa, and 1/4 cup shredded cheese.
5. Top with a few sliced green onions and serve.
Makes 3 servings.

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