Burrito Bowl

                                        Burrito Bowl

We love Mexican food. When my son was in Ninth grade, he became a great fan of Mexican Cuisine and every other day, demanded Mexican food. Weekday lunches in Cafetaria and weekend lunches at home or outside, Mexican food was an inseparable part of his life! I had a rule for dinner and that was no other cuisine but Indian at dinner table,this way, I wanted to ensure he gets a wholesome meal of my motherland. But things changed when we came back from an Indian trip in 2012, as in India, mostly  he had to eat Indian food, he decided not to eat any single Indian meal  back home. Lunch had no issue and dinner, well, I obliged him as my Hubby was still overseas, no problem in cooking non-Indian meals for him. My husband preferred to eat Indian food for dinner as he had various other foods in his lunch meetings. So, since then, I'm making so many kinds of food as world is a small village and Mexican food, because of its closeness to Indian food, is a frequenter in our household.

Burrito bowl is tortilla less and easy to fix. This Burrito bowl is vegetarian and tasty with Chipotle style hot salsa, you feel so satisfied after having it. So, let's start.

Ingredients:

1. Rice-1 cup
2. Black Beans-1/2 cup
3. Hot salsa-as much as you wish!
4. Green Bell Pepper-2
5. Onion - Jumbo size 1
6. Sweet corn-1 cup ( I micro frozen sweet corn for 2-3 minutes)
7. Sour cream
8. Mexican cheese- shredded
9. Lettuce cut-1/2 cup
10. Lime or lemon -3
11. Cilantro chopped-1/2 cup
12. Salt
13. Black pepper powder-1 tsp.
14. Oil 1/2 tsp.

  

Procedure:

• Wash and cook rice. When a little cold, mix 2-3 tbsp. cilantro and juice of 2 limes or lemon.
• Cook  soaked black beans till they get soft, I pressure cook them in only that much water  which makes them soft and not of flowing consistency.
• When cooked, on high flame, again cook them for nice aroma. It should take about 1 minute.
• In a wok or Iron kadai, add 1/2 tsp. oil and when it is smoking, add  sliced onion and bell pepper.
• Cook on high flame till it gets charred a little, add salt and pepper and when a little cold, add juice of half lemon and sprinkle cilantro.
• Micro your corn, sprinkle juice of half lemon and 1/2 tsp. cilantro. 
• Everything is ready, serve with hot salsa, Mexican cheese , sour cream and lettuce.

You can also serve guacamole with it, I was out of avocados, so I skipped it. Link Of Guacamole and Chipotle style hot salsa is given here.Guacamole

•  Chipotle Style Hot Salsa

  P.S.

Chicken.....

You can make chicken Burrito Bowl by making this tasty chicken which can be fixed within 10 minutes.

Take 1 cup small cut pieces of boneless chicken. Heat oil in a pan and add minced garlic 1 tsp, when it turns slight pink, add chicken pieces, 1 tsp. black pepper powder, 1 tsp. paprika or red chili powder, 1 tsp. parsley, salt and 1/2 tsp roasted cumin powder. cover and cook on medium low heat for 5 minutes. 

Now open the lid and with the help of the spatula, cut chicken pieces a little more smaller and cook till it turns dry.Serve on top of your rice.