Mexican Burrito Bowl
A composed grain bowl with seasoned protein, beans, rice, and fresh toppings served in a warm tortilla or over greens. Ingredients are assembled cold or warm, building layers of texture and flavor.
Ingredients
Method
Dice the red onion and mince the garlic; chop the cilantro and cut the lime into wedges; crumble the cheese if using.
If cooking rice and beans from scratch, begin now; alternatively, reheat pre-cooked components to room temperature or warm them over low heat.
Heat the olive oil in a skillet over medium-high heat; add the diced chicken breast and cook 6–8 minutes until opaque and cooked through, stirring occasionally.
Season the cooked chicken with cumin, minced garlic, salt, and black pepper; stir to combine and remove from heat.
Place each tortilla directly over a gas flame or in a dry skillet for 20–30 seconds per side until warm and pliable; wrap in a clean kitchen towel to keep warm.
Divide the cooked rice between two bowls or tortillas; top with the seasoned beans, then the cooked protein.
Add the diced red onion, salsa, and crumbled cheese (if using); sprinkle with fresh cilantro and squeeze lime juice over the top.
Serve the bowl warm with warm tortillas on the side for wrapping, or serve the assembled mixture in a warm tortilla as a burrito.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →