Burrito Bowls

We finally tried making our own version of burrito bowls at home. While we don't have any Chipotle restaurants in our area, nor have I ever ate at one, I've heard plenty about this dish. We're big fans of Mexican meals in our family so I knew everyone wouldn't mind my experimenting with supper.

So can I just say that I love these! There's a lot of amazing flavors going on in this little bowl. I love that I can take advantage of pantry and refrigerator staples in this dish, yet fill my family's tummies with a meal that's filling and healthy all at the same time.

And let's face it, I've got a guy in my house, that also loves hearty meals. So he can certainly throw this mixture all wrapped into a tortilla if he feels the need to. For the record though, he ate a bowl just like we did. It's a painless way for us to sneak more veggies into our lives.

You can be certain I'll be enjoying another bowl for lunch today, the leftovers should be just as good!



Burrito Bowls

Ingredients:
4 boneless, skinless chicken breasts
salt and pepper
1 tsp chili powder
1/2 tsp cumin
1/2 tsp oregano
2 cups prepared rice
lettuce
chopped tomato
diced bell peppers
avocado
chopped cilantro
grated cheese
black beans
corn kernels {thawed, if frozen}
salsa, for serving

Directions:
Preheat oven to 350 degrees. In a small bowl, combine a pinch of both salt and pepper, chili powder, cumin and oregano. Rub spice mixture over chicken breasts. Place onto a baking sheet and bake in oven for 25 minutes or until cooked through.

Meanwhile, prepare rice and chop all veggies. When chicken is done, cut into thin strips or cubes.

To prepare bowls, layer a plate or bowl with rice, lettuce, chicken and any other toppings you desire. Serve salsa on top and enjoy immediately. Makes enough for 6 burrito bowls.

Burritos

These were certainly a staple in our house growing up. Mom could whip up burritos for a quick and easy weeknight meal and it was something that we all loved. I always remember her making up extras to toss into the freezer for dad's lunches. Or something simple for us to reheat as we got older and were allowed to operate the microwave.

Now I find myself making these for my own family, usually for just the girls and I because Josh doesn't like beans. And just like mom, I always make sure to add at least a few extras to the freezer.

Burritos are a very simple and versatile dish to make ahead. Ground beef is our favorite but using shredded chicken breasts would also be good. I like using my homemade refried beans instead of store bought, just because I get more for my money and they taste better. If you have access to a microwave for lunch, I highly recommend you consider these. I was able to make ten burritos out of one batch, one would be plenty for myself at meal time. Pretty frugal if you ask me.

Burritos

Ingredients:
1 lb. ground beef
1-1/2 cups refried beans
1 cup salsa
grated cheese
10 tortilla shells

Directions:
Brown ground beef in a large skillet until crumbled and no longer pink. Drain grease well from pan and return cooked hamburger to skillet. Add in beans and salsa, stir well until combined. Let cook for a few minutes over low heat until everything comes together. Remove from heat.

Divide mixture among tortilla shells, placing right down the middle of the shell. Sprinkle with cheese and roll up burrito style. Burritos should be pretty well cooled by this point.

To prepare for freezer: wrap each burrito well in foil. Then place into a large freezer bag that has been labeled and dated. Place bag in freezer until ready to use.

When ready to enjoy, remove from freezer and let thaw. You can warm in microwave for a couple minutes. Or I like to heat mine in the oven for about 10 minutes so it gets a little crispy. Serve with additional salsa if desired.

Makes 10 burritos