Mexican Burrito Bowl
33 ingredients · 5 steps · from Amrita Raichand
Ingredients
- as needed Olive oil
- a little Butter
- some Boiled corn
- to taste Crushed pepper
- 1 squeeze Lemon juice
- optional Chili flakes
- optional Paprika
- lots of fresh herbs Coriander leaves (or parsley/mint)
- to taste Salt
- to taste Black pepper
- some Cooked rice (leftover rice)
- chopped Garlic
- 1 chopped Green chili
- some Red bell peppers
- some Yellow bell peppers
- some Kidney beans (from a tin)
- a little Oregano
- to taste Mexican spice blend
- 1-2 avocados Avocado
- as needed Lemon juice (for guacamole)
- some Chopped garlic (for guac)
- to taste Salt (for guac)
- to taste Pepper (for guac)
- chopped Cherry tomatoes
- optional Chili flakes (for guac)
- a little Pimienta/Allpiniyo (finely chopped)
- chopped Tomatoes (for salsa)
- chopped Onions (for salsa)
- to taste Mexican spice blend (for salsa)
- optional Green chilies (for salsa)
- fresh chopped) Coriander leaves (for salsa)
- a little Allpiniyo/Pimienta (for salsa)
- a little Sugar
Steps
- **For Buttery Corn:** Heat a pan with olive oil and butter. Add boiled corn, crushed pepper, chili flakes, paprika, and lemon juice. Toss until done. Transfer to a bowl.
- **For Lemon Coriander Rice:** In the same pan, heat some olive oil. Add cooked rice (leftover rice). Stir in coriander leaves (or parsley/mint) and another squeeze of lemon juice. Season with salt and black pepper. Toss until mixed well. Transfer to a bowl.
- **For Chilli Beans:** Heat hot oil in a pan. Sauté chopped garlic until nice and brown, then toss in green chili. Add red bell peppers and yellow bell peppers; cook briefly for crunch. Stir in kidney beans (from a tin). Season with oregano, chili flakes, Mexican spice blend, and salt. Mix well.
- **For Guacamole:** In a bowl, add avocado pieces (keep them chunky), lemon juice to prevent browning, chopped garlic, salt, pepper, and chopped cherry tomatoes. Add optional chili flakes and finely chopped allpiniyo/pimienta. Mix gently.
- **For Salsa:** Place chopped onions in a bowl and season with salt, pepper, and Mexican spice blend until water comes out. Add chopped tomatoes, green chilies (optional), coriander leaves, and allpiniyo/pimienta. Stir well. Taste and add a little sugar for tanginess if desired.
Recipe extracted by Foodle from “Mexican Burrito Bowl Recipe | Veg Burrito Bowl | Weight Loss Meal | Chef Amrita Raichand” by Amrita Raichand. Quantities follow the video and may be approximate — watch the original for technique.