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
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.”
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.