Saturday, May 3, 2014

Chorizo Burrito Bowl

I've recently found the Amuse Your Bouche blog site. Becca has some delicous dishes posted -- go check them out. I decided to use her Veggie Burrito Bowls recipe as the base for this dish. I made the dish vegan and substituted a few ingredients. This was definitely yummy! I know this filling would be awesome rolled up in a tortilla with pickled jalapeno slices and shredded lettuce. Look for a pic of that with the leftovers later this week.

  • 1 bag frozen brown rice
  • 1tablespoon coconut oil
  • 2 scallions, white and green parts, sliced
  • 3 cloves garlic, minced
  • 1 bell pepper (I used red, but any colour will do)
  • 12 grape tomatoes, halved
  • 1 teaspoon chilli powder
  • 1½ teaspoon smoked paprika
  • 1 can black beans, drained and rinsed
  • 1/2 avocado, cubed
  • Diaya cheddar cheese, grated (garnish)

  • Cook rice according to package directions. While rice cooks heat the oil in a large, nonstick skillet. Cook the scallions, garlic and bell pepper over medium heat for about 5 minutes.

    Add the tomatoes, chili powder and paprika. Cook for a couple of minutes, stirring well.

    Add the chorizo and stir well. Cook for 1-2 minutes.

    Add the black beans, stir well.

    Add the rice and combine everything well. If it seems to dry add 1 tablespoon of water at a time until it's not dry.

    Garnish with cheese.

     Add any other garnish you desire, I used chopped avocado.

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