Burrito Bowl
This dish comes together quickly when you use leftover grains and whatever beans you have on hand. Top with avocado, tomato, fresh herbs, and serve.
This is our latest favorite meal, often enjoyed outside on our deck on a warm evening. I vary the beans, and also the veggies and salsa, so the meal is different every time I serve it. I serve this in 8-inch “pasta” bowls, so there is plenty of room for all of the ingredients, making it a no-cook, one-dish meal. Eaten warm or cold, this simple burrito bowl is a tasty, satisfying treat!
INGREDIENTS
- Baked tortilla chips (see notes)
- 2-4 cups cooked grains (see notes)
- 2-4 cups cooked beans (see notes)
- 2-4 cups chopped romaine lettuce or steamed kale
- 2-4 chopped tomatoes
- 1-2 chopped green onions
- 1-2 cups corn kernels (see notes)
- 1 avocado, chopped
- Fresh salsa
INSTRUCTIONS
- Break a handful of the chips into pieces in the bottom of each serving bowl.
- Spoon some of the cooked grains over the chips, followed by some of the beans, then layer on the rest of the toppings: lettuce or kale, tomatoes, onions, corn, and avocado. Top with the salsa. (Use more or less of all these ingredients, as desired.)
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