“chorizo” burrito bowls
We love burrito bowls of all different cuisines! We especially love serving them when we are entertaining folks. They’re easy and everyone can build their own bowl exactly how they like it! My in-laws came over for lunch a couple weeks ago and I had a few different eaters to cook for. My father-in-law doesn’t eat red meat, my mother-in-law is mostly plant based and gluten free and my husband is allergic to tomatoes and peppers. The burrito bowls were a great way for me to cook for everyone and make it fun and delicious!
Enjoy!
Prep time: 10 minutes // Cook time: 30 minutes // Total: 40 mins // Serving size: 2 pint size jars
Ingredients / Equipment:
1/2 lb chestnut mushrooms, chopped
1 cup white onion, chopped
1 cup zucchini, chopped
1/2 cup celery, chopped
3 TBSP EVOO
2 cloves of garlic, minced
1 tsp cumin
1 tsp salt
1 tsp black pepper
1 tsp granulated garlic
1/4 tsp cayenne
1/4 tsp paprika
1/4 tsp ancho chili powder (optional)
1/2 tsp oregano
1/2 tsp thyme
2 cups basmati rice, cooked
1 cup black beans, cooked
Optional toppings: cherry tomatoes, avocado, Greek yogurt, pickled onions, cotija cheese, cilantro, green onion and lime.
1 medium saute pan
Instructions:
Heat up EVOO in pan on medium heat. Saute onions, zucchini and celery for 3-5 minutes. Next add your mushrooms and garlic. Cook until tender, another 3-5 minutes.
In a small mixing bowl, mix all your dry ingredients: cumin, salt, black pepper, granulated garlic, cayenne, paprika, ancho chili powder, oregano and thyme. Whisk together to combine.
Pour on top of veggie mix and stir up to coat all of the diced veggies.
To plate, put basmati rice on the bottom of your bowl with beans on top. Next, place your “chorizo” mix. Add all of your favorite Mexican inspired toppings!
Enjoy!
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