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Mexican Veggie Burrito Bowl


I have a slight taco obsession. But too many tacos are no bueno for my fitness goals, so I'm usually left feeling conflicted. To taco or not to taco? The answer is ALWAYS HARD SHELL TACO!!!!!! Ok sorry, I'm back. Most times, you can create delicious taco-tasting things that aren't actually tacos and that's exactly what I did here!! We had left over brown rice, so keep in mind when making this tasty little party in a bowl. You can really use any ingredients your sweet little heart desires, but for the sake of posting a recipe, I'll let you in on my go-to ingredients:


INGREDIENTS:

1 avocado, sliced

1/2 white onion, chopped

1/4 cup salsa, for topping

brown rice (1-2 cups)

1/2 cup black beans

1 cup corn

1 head romaine, chopped

1/2 jalapeno, de-seeded and chopped

cumin

sea salt and pepper

sriracha

chili powder

HOW TO:

1) If you haven't already cooked rice, do so now.

2) Chop romaine and put in the bottom of bowl

3) Heat up large skillet with olive oil and add chopped onion and jalapeno to it. Cook for a few minutes until fragrant.

4) Add rice, beans and corn and mix up. Add your spices and a couple splashes of water to keep it from drying out. 5) Cook mixture on low for 10 minutes until flavours are well-mixed. Add mixture to romaine base and top with chopped avocado, salsa and extra hot sauce (optional). 6) Serve and DEVOUR! These bad boys are awesome because you can prepare it once and have left overs for a few meals! Enjoy! I mean, Ole!

#tacos #mexican #dinner #leftovers #summer #vegetarian #glutenfree #dairyfree

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