Deconstructed Burrito Bowls

We all love burritos, but how about trying a healthier take?

Wendy Paul shares how to make a deconstructed version of our favorite Mexican dish.

Deconstructed Burrito Bowls
6 flour tortillas, 10″ (I like the ready-to-cook)
2 cups brown rice or quinoa, cooked
1 can Rotel, drained
1/2 tsp. kosher salt
Black beans, rinsed and drained
3 avocados, mashed
3 tbsp. lime juice divided
1 can lite coconut milk
Olive oil
1 lb. ground beef or turkey
1 tbsp. chili powder
1 tsp. cumin
1/2 tsp. garlic salt
1 tsp. basil
Salt and pepper to taste
Sharp cheddar cheese
4 Green onions, diced
1 large tomato, seeded and diced

Mix together cooked rice or quinoa and drained Rotel. Season with 1/2 tsp. Kosher salt. Set aside.

Mash avocados and add diced tomatoes and 1/2 of the sliced green onions. Then and add salt and pepper to taste, and the juice from 1 lime. Set aside.

In a large skillet, cook your tortillas per the package directions, set aside.

Then, cook your ground beef or turkey in a skillet on medium heat. Stir occasionally. Once it’s been browned, add the seasonings, chili powder, garlic salt, basil and season with salt and pepper to taste.

In a blender, add 1 cup roughly chopped cilantro, remaining chopped onions and season with 1/2 tsp salt. Juice of 2 limes and 1 tbsp. olive oil. Add 1/2 cup of lite coconut milk and blend until smooth.

Now we can assemble the “7 layer burrito bowls.”

1- tortilla

2- black beans, or refried beans

3- Mexican brown rice or quinoa

4- Seasoned meat

5- Mashed avocados

6- Cheddar cheese

7- Coconut Cilantro sauce

Serve warm. Makes 6 bowls.

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