Burrito Bowls

pablo (1)

I love burritos, but when I eat one I feel like I am carrying a food baby. These burrito bowls ditch the tortilla but don’t skimp on flavor. I make these ahead and eat them throughout the week.


2 c white jasmine rice

1/2 c cilantro chopped

1/2 onion chopped

2 cloves garlic minced

1 tbs cumin

1 can black beans

1 can corn or frozen corn

1 c mexican blend cheese

salsa, tomato, sour cream, & guacamole


  1. Cook rice in a rice cooker or on the stove adding cilantro, onion, garlic, and cumin.
  2. Rinse and drain the black beans and corn.
  3. Combine the cooked rice, black beans, and corn in a large bowl.
  4. Divide 1/2 C of  the rice, beans and corn combo into (4) containers.
  5. Top with cheese.
  6. Add sour cream, guacamole, tomatoes, and salsa when serving.

Makes 4 servings. You can always wrap a tortilla for an instant burrito–it’s just the fillings of one anyway!



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