Burrito Bowls

by Kelli H. on February 18, 2013

 This isn’t really a recipe.

It’s more of a method.

A method you should follow and enjoy.

I’ve made something similar to these burrito bowls before called Mexican Quinoa Bowls, but the quinoa bowls are vegetarian. These bowls are not.

This is one of David’s new favorite dinners, and I’ve already made it twice in one week. If I make a meal even twice in one month, then we know it’s a keeper.

On this healthier diet, we’ve cut out cheese, and while I still eat it on occasion, not cooking with it has been some what limiting. I’m surviving, but I still like to complain about it sometimes. Meals like these make it much easier to live without.

The great thing about these burrito bowls is that you can fill them up with whatever you like. I happen to love peppers and onions sauted up with a little blackness on them. Mmmm…mmmm…mmm…extra flavor right there. You could totally use any meat you prefer, too. Ground turkey/chicken, chicken breast, beef, whatever floats your boat.

Whatever you decide to put in them, I’m sure they’ll be lovely. 
Burrito Bowls
Cooked Brown Rice
Pinto or Black Beans
2 tablespoons olive oil, divided
1 Large Red Bell Pepper, sliced
1 Large Yellow or Green Bell Pepper, sliced
1 Onion, sliced
1 Jalapeno, sliced or diced
2 garlic cloves, minced
1 pound ground turkey
Taco Seasoning: 1 heaping tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon coriander, 1/2 teaspoon oregano, 1/2 teaspoon garlic salt, 1/2 teaspoon garlic powder
1 jar salsa
1. Preheat two skillets over medium-high heat. In each one, heat up 1 tablespoon olive oil. Place bell peppers and onions in hot skillet. Let sit for about 1 minute before stirring. Stir occasionally until peppers & onions are softened and possibly blackened. About 5 minutes. Add in jalapeno and garlic and stir for 1 minute. 
2. In the 2nd skillet; cook ground turkey until cooked through. Add in taco seasoning. 
3. To serve, in a bowl; mix brown rice with salsa, layer with beans, meat, and peppers. 
Notes: I’ve been making my brown rice in my dutch oven in multiple batches a week and have it on hand. It makes this recipe very simple! I’ve also been cooking my beans in the crock pot on the weekends. I add beans, water, jalapeno, and garlic to the crock pot and cook on high for 4 hours. This tends to make the best beans ever. Works great for both black and pinto. 

{ 4 comments… read them below or add one }

Brittany (Healthy Slice of Life) February 18, 2013 at 6:58 pm

mmmmmmmmmmm yes please. Though I might have to add some sour cream. I keep trying to quit it, but I just can’t! 🙂

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Shannon February 20, 2013 at 1:06 am

looks super tasty and so easy to adapt to be vegetarian if need be

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Natalie @ Once Upon a Cutting Board February 20, 2013 at 4:04 am

That’s awesome that you’ve been making your own beans and rice to have ready for meals! And this looks delicious – I’d have to eat cheese though! 🙂

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Emily February 20, 2013 at 6:47 pm

I love the “deconstructed” version of things. Quick and easy for the weeknights. Or a lazy weekend. What am I saying, I’m all about the lazy. 🙂

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