I am totally in love with Mexican Food. Period. I dream about spicy nachos, burritos stuffed with delicious fillings and crunchy quesadillas! Whenever I used to travel anywhere which had a Chipotle, that would be one of my most frequent stops. The only issue is that it can be pretty heavy.

Inspired by burrito bowls that I used to devour at Chipotle, I thought about how easy it would be to actually just make our own at home. This would mean that I could make it healthier and therefore eat it whenever I want.

I have used chicken but you can definitely use prawn, pork, lamb or paneer and tofu for a vegetarian option. I also try to eat it with cauliflower rice because trust me, you will not feel that it tastes any different to regular rice especially in this particular recipe. You can even totally skip out any sort of rice if that is what you prefer. The best part about this is that you can add whatever you like to the burrito bowls.

Not only does this taste outstanding but it is also such a treat for the eyes. So many pops of colour - bright red tomatoes, neon green avocado, yellow corn and bursts of dark green from the coriander. It paints such a beautiful picture and totally brightens up any table.

Once you try this, you won't feel like ordering Mexican from any restaurant anymore. It is far easier to digest and you feel so much better after the meal!

AuthorAditiCategory, DifficultyBeginner

A burrito bowl sure sounds like a very elaborate dish but the truth is that is quite simple. This one is packed full of flavour and basically has the best of everything!

Yields3 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

Chicken Fajitas
 300 g chicken (cut into strips
 ¼ red capsicum (cut into strips)
 ¼ yellow capsicum (cut into strips)
 ½ onion (cut into strips)
 2 tbsp oil
 1 tbsp garlic paste
 1 ½ tsp cumin powder
 ½ tsp coriander powder
 1 tsp onion powder
 1 tsp garlic powder
 1 tsp oregano
 1 ½ tsp paprika
 1 tsp chilli powder
 2 tbsp lime juice
 salt to taste
 pepper to taste
Refrito
 1 tbsp olive oil
 ½ cup onions (finely chopped)
 4 garlic cloves (minced)
 ¼ cup tomatoes (finely chopped)
 ½ tsp chilli powder
 ½ tsp cumin powder
 2 ½ cups rajma or black beans (soaked and boiled till very soft)
 3 cups water
 2 tbsp coriander leaves (chopped)
 1 ½ tbsp lime juice
 salt to taste
 1 tsp butter or 1 tablespoon grated cheese (optional)
Cheats Sour Cream
 ½ cup greek yogurt
 1 tsp Posh Nosh Creamy Mayo Spread
 1 garlic clove (minced)
 1 tbsp lime juice
 pinch of salt
 pinch of paprika (optional)
Guacamole
Cauliflower Rice/Brown Rice/White Rice/Quinoa
Mixed Greens
Sweet Corn

1

In a bowl, combine 1 tablespoon of oil with the garlic paste, cumin powder, garlic powder, onion powder, oregano, paprika, chilli powder, coriander powder and chicken strips. Turn the chicken in the bowl and coat it really well. Let it marinate for at least 15 minutes.

2

In a large skillet, heat up the rest of the oil till hot. Cook the chicken in the skillet till halfway cooked. Then add in the peppers and onion and saute until crisp but tender. Once the chicken is totally cooked then remove from heat. Use this chicken fajita filling in a burrito, fajita, quesadilla or any other way that you like.

3

Mix all the ingredients for the cheats sour cream together in a bowl. Sprinkle with some paprika. Place in the refrigerator and serve chilled.

4

To make the refrito or refried beans, heat up some oil in a frying pan. Add in the onion and garlic. Sauté for a few minutes till the onion is translucent. Now add in the tomatoes, chilli powder and cumin powder and cook them down.

5

Pour in the cooked black beans along with the water. Using a potato masher or back of a spoon, mash down 3/4th of the beans until you reach your desired consistency. Add more water if it gets too dry. Remove from heat and add in the coriander, lime juice, salt and butter/cheese. Taste and add more lime juice/salt if necessary. Cover till ready to serve.

6

Not it is time to assemble your burrito bowl. Divide your bowl into sections and place the refrito, sweet corn, guacamole, lettuce, salsa, chicken fajitas and cauliflower rice/rice/quinoa into the bowl. Drizzle on top with the cheats sour cream and extra jalapeños if you like it spicy.

Ingredients

Chicken Fajitas
 300 g chicken (cut into strips
 ¼ red capsicum (cut into strips)
 ¼ yellow capsicum (cut into strips)
 ½ onion (cut into strips)
 2 tbsp oil
 1 tbsp garlic paste
 1 ½ tsp cumin powder
 ½ tsp coriander powder
 1 tsp onion powder
 1 tsp garlic powder
 1 tsp oregano
 1 ½ tsp paprika
 1 tsp chilli powder
 2 tbsp lime juice
 salt to taste
 pepper to taste
Refrito
 1 tbsp olive oil
 ½ cup onions (finely chopped)
 4 garlic cloves (minced)
 ¼ cup tomatoes (finely chopped)
 ½ tsp chilli powder
 ½ tsp cumin powder
 2 ½ cups rajma or black beans (soaked and boiled till very soft)
 3 cups water
 2 tbsp coriander leaves (chopped)
 1 ½ tbsp lime juice
 salt to taste
 1 tsp butter or 1 tablespoon grated cheese (optional)
Cheats Sour Cream
 ½ cup greek yogurt
 1 tsp Posh Nosh Creamy Mayo Spread
 1 garlic clove (minced)
 1 tbsp lime juice
 pinch of salt
 pinch of paprika (optional)
Guacamole
Cauliflower Rice/Brown Rice/White Rice/Quinoa
Mixed Greens
Sweet Corn

Directions

1

In a bowl, combine 1 tablespoon of oil with the garlic paste, cumin powder, garlic powder, onion powder, oregano, paprika, chilli powder, coriander powder and chicken strips. Turn the chicken in the bowl and coat it really well. Let it marinate for at least 15 minutes.

2

In a large skillet, heat up the rest of the oil till hot. Cook the chicken in the skillet till halfway cooked. Then add in the peppers and onion and saute until crisp but tender. Once the chicken is totally cooked then remove from heat. Use this chicken fajita filling in a burrito, fajita, quesadilla or any other way that you like.

3

Mix all the ingredients for the cheats sour cream together in a bowl. Sprinkle with some paprika. Place in the refrigerator and serve chilled.

4

To make the refrito or refried beans, heat up some oil in a frying pan. Add in the onion and garlic. Sauté for a few minutes till the onion is translucent. Now add in the tomatoes, chilli powder and cumin powder and cook them down.

5

Pour in the cooked black beans along with the water. Using a potato masher or back of a spoon, mash down 3/4th of the beans until you reach your desired consistency. Add more water if it gets too dry. Remove from heat and add in the coriander, lime juice, salt and butter/cheese. Taste and add more lime juice/salt if necessary. Cover till ready to serve.

6

Not it is time to assemble your burrito bowl. Divide your bowl into sections and place the refrito, sweet corn, guacamole, lettuce, salsa, chicken fajitas and cauliflower rice/rice/quinoa into the bowl. Drizzle on top with the cheats sour cream and extra jalapeños if you like it spicy.

Mexican Burrito Bowl

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