Mexican Burrito Bowl
33 ingredients · 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)
- Garlic, chopped
- 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)
- Cherry tomatoes, chopped
- optional Chili flakes (for guac)
- a little Pimienta/Allpiniyo (finely chopped)
- Tomatoes (for salsa), chopped
- Onions (for salsa), chopped
- 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
Method
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Watch the original: “Mexican Burrito Bowl” by Amrita Raichand. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.
