Mexican Burrito Bowl

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.

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.

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

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.

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.

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.