I like burritos without the tortilla because it is so much more convenient to eat out of a bowl than having to wipe your mouth after every bite, especially when eating in public. These tortilla less burritos sold as Bare Burritos in Baja Fresh and Burrito bowl in Chipotle grill are my absolute favorites. All the fixings of burrito layered in a bowl instead of wrapping a tortilla.. super convenient. Also don’t you think that bowls hold more food than tortillas??
These bowls are layered with flavored rice, beans and roasted veggies; garnished with cheese, sour cream, guacamole and salsa (I had none of these on hand, but they are still super good). I make them for our lunch boxes and also for last-minute guest dinners.
Ingredients:
Long grain Rice – 1 cup
Bean Layer:
Beans – 2 cups, I used a cup each of Black and pinto beans
Salsa – 1 cup, homemade or store bought, I used store bought Mild salsa
Onion – 1 small, finely chopped
Garlic – 2 cloves, minced
Cumin powder – 2tsp
Chili powder – 2tsp
Salt – to taste
Veggie Layer:
Peppers – 2 medium, chopped into 1” pieces (I used green peppers, but any color pepper would taste great)
Onions – 2 medium, chopped into 1” chunksZucchini – 2 medium, chopped again into 1” chunks
Method:- Cook rice with ½ tsp dried oregano and tiny bit of salt. Cool and keep aside.
- For the bean layer: Heat 2tsp olive oil in a sauce pan; add onions and garlic till translucent. Add beans, salsa, 1 tbsp chili pd, 1 tbsp cumin pd, salt and ½ cup water; simmer on medium-low heat for 10-15 minutes.
- For the veggie layer: Heat a large sauté pan on medium-high heat till very hot; add 1tbsp oil and the veggies; sauté them till nicely browned and cooked through. Season with the remaining 1 tbsp of cumin and chili pds. Try not to crowd the pan with the vegetables, add in single layers and cook in batches if required. Alternatively all the veggies can be grilled for that smoky flavor.
- To serve: Spread a layer of rice, top with beans, veggies, rice, salsa and guacamole in that order. Enjoy with sour cream and grated cheese.
This is my entry to Vaishali @ Earth Vegan for her It’s a Vegan Month – Mexican.
I think u r pretty much a bowl gal. I love it ,pratically more convenient and less messy!
ReplyDeleteMexican food is not that famous here, i have never had them.
ReplyDeleteLovely recipe, Pavani, and that burrito's making me really hungry. Thanks for sending it in to IAVW Mexican.
ReplyDeleteHi, Nice blog.
ReplyDeleteJust wanted to drop in a line and let you know of the “Baking Event –Calling all Foodies” hosted by me at the foodie site www.ifood.tv. You are invited to be part of this event that aims to unite bloggers to some great baking this month. The details are all here http://www.ifood.tv/blog/baking_event_calling_all_foodies
oh yes, Its so much less messy .. Loved the pic .. shall give it a try sometime
ReplyDeleteI love burritos in a bowl - I completely agree with you! They're so much tidier and just as yummy! :-) Yours look positively scrumptious...
ReplyDeleteLove burritos so much, nice filling meal, right. Thanks for sharing the recipe, here.
ReplyDeletethat's a perfect dish full of healthy ingredients..love it
ReplyDeleteI've actually never tried either of those that you mentioned, but this is a neat idea. I suppose one could also eat them with tortilla chips, a new way to add the tortilla without the messiness of the burrito :).
ReplyDeleteHey thats interesting!of course, I might miss the carbs of the tortilla, but could always have that as chips!
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