Chorizo Bean Burrito Bowl
A composed grain bowl with chorizo, beans, and roasted vegetables served over rice or grains. Assemble components warm, topped with cheese, crema, and salsa.
Ingredients
Method
Preheat oven to 425°F. Dice bell pepper, zucchini, and red onion; toss with 2 tbsp olive oil, salt, and pepper.
Spread vegetables on a baking sheet in a single layer.
Roast vegetables until golden and tender, about 20–25 minutes, stirring halfway through.
While vegetables roast, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chorizo and cook until browned and cooked through, about 8–10 minutes, breaking apart as it cooks.
Add pinto beans and taco seasoning to the chorizo; stir well and warm through, about 2 minutes.
Warm rice gently in a saucepan or in the oven alongside vegetables.
Divide warm rice evenly among four bowls.
Top each bowl with chorizo-bean mixture, roasted vegetables, cheddar cheese, and a dollop of sour cream.
Spoon salsa over the top, sprinkle with cilantro, and serve with a lime wedge for squeezing.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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