QUICK AND EASY DINNER – BURRITO BOWL

Vegetarian Burrito Bowl

This is such a quick and easy dinner!  And it’s so delicious that you’ll love it even more.  There are steps you can take that make it even quicker, like subbing quick rice instead of cooking it on the stovetop.

First things first for this burrito bowl – if you are choosing to use rice that isn’t instant or quick rice, get that started first.  I like a nice, short grain rice.  It takes about 45 minutes to cook.  Don’t forget to season with a little bit of salt and pepper.

Once your rice is about halfway cooked, start your skillet corn.

skillet rice

From Nom Nom Bombshells | Side Dishes | Mexican

00:25
00:05
00:20

cal Calories 266kcal

High fat Total Fat 13g

High sat-fat Saturated Fat 8g

chol Cholesterol 30mg

sodium Sodium 167mg

carbs Total Carbohydrate 38g

Serving size 186g Calories from fat 118kcal Fiber 3g Protein 4g Sugar 23g
4 servings

Ingredients

  • 1 lb sweet white corn kernels
  • 1/4 C brown sugar
  • 1/2 stick butter
  • 1 medium jalapeño pepper
  • 1/2 medium sweet onion
  • 1/4 tsp ancho chili powder
  • Salt and pepper to taste

Directions

  1. Dice your onion and jalapeño.
  2. Melt 1/2 stick butter in a skillet then toss in your onion and jalapeño.
  3. Cook for about 10 minutes, until golden brown, on medium high heat.
  4. Put in your corn kernels and toss in the butter for about 5 minutes.
  5. Season with brown sugar, ancho chili powder, salt and pepper.
  6. Cook an additional 5 minutes then remove from heat.

photo 1

 

Delicious onions and peppers cooking in the butter…sooooo good.  While the onions are cooking, you can prep your other toppings for the bowl.  I like a little guacamole in mine.  My recipe is so simple!  Two avocados, smashed (with a potato masher), juice of 1/2 lime, about 1/4 medium sweet onion, 1 garlic clove grated with a microplane and one small chopped tomato.  Mix those things together in a bowl, add salt and pepper to taste then stir it up.  Put it aside until everything else is done.  Make sure you cover it well, so it doesn’t brown while it sits.

photo 2

After your guacamole is done, you should be ready to add your corn. While the corn heats, put a can of pinto beans on the stove and heat them up.  Add in some adobo seasoning and white pepper, bring them to a light boil then simmer a few minutes.

I also topped my burrito with spicy sour cream.  It was just 1/2 a small container of sour cream with some ancho chili powder, hot sauce and adobo seasoning mixed together.  I tasted and added more seasoning frequently throughout the process.  Turned out to be about 1 T hot sauce, 1/2 t ancho chili powder and adobo to taste.  It was a great addition.

After all of your ingredients are done, just plate them!

photo 3

Rice, corn, beans, guac and a little cheese!  I served the with my oven baked flour tortilla chips that are so super simple to make! Just cut the tortillas into 8 pieces and put them in a preheated oven (350), spray with oil from the misto and season with salt.  Cook about 10 minutes, then enjoy! This was delicious, easy and somewhat healthy! Great amount of protein.  I think you’ll enjoy it!  It’s nice and versatile too – add chicken, shrimp or crab if you need something with a little more sustenance.

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