What do you do when you realize you’re hungry and you want something to eat right now that isn’t a sandwich? A few months ago, my answer sometimes would’ve been “go to Taco Bell,” but since they have discontinued all of my favorite menu items (yes, I am bitter, thanks for asking), I am now restricted to shopping my fridge instead of the dollar value menu. The good news – Taco Bell catastrophe aside – is that if you have a few staples in your fridge and/or freezer, you can always make your own quick and easy meals from things you already have lying around. These burrito bowls are quick, easy, filling, and a lot healthier than they taste.
The great thing about constructing this sort of a meal out of leftovers is that you don’t really have to worry about following a recipe. If you don’t like something I use or don’t have it on hand, you can swap it out for anything you choose. Just experiment to see what you like best and make your own signature version!
The basis of my burrito bowl is the classic duo of rice and beans. I used pinto beans and wild rice in this one. Pinto beans and black beans are my favorites, and I typically like wild rice or brown rice, but whatever you have on hand will work. I suggest making large pots of beans and rice at a time, so that you do the work of cooking less often and can separate the leftovers into containers and keep them in the freezer until you’re ready to use them. Beans reheat really, really well. The texture of the rice may get a little dry, but with everything going into the bowls, it won’t matter. Leftover rice and beans from a Mexican restaurant also make a good base for a burrito bowl. Another great option? A can of beans and some minute rice. It’s healthiest and less processed if you make it yourself, but hey, sometimes you have to work with what you’ve got.
Once you have heated up your rice and beans, it’s time to top them! For this bowl, I piled on half an avocado and some fresh chopped jalapeño.
Next I added a generous drizzle of hot salsa and a big spoonful of Greek yoghurt. You could substitute medium salsa if you don’t like as much heat, and you can always go back to the old standby of sour cream if you aren’t into yoghurt.
Go ahead and experiment with your bowls. I’ve taken the path of least effort, but you could also chop tomatoes, onions, jalapeños, and cilantro for a fresh pico de gallo flavor instead of canned salsa. Look in the refrigerator and see if you have any pieces of vegetables left over from another meal. This can be a good way to use that last chunk of onion or bell pepper! If you have leftover roasted vegetables, try substituting part of the rice and beans for those (or eat all of both if you’re really, really hungry). You could melt some cheese on top of the rice and beans, top it with some greens, or garnish it with a drizzle of hot sauce. It is entirely up to you, and the only wrong combination is one you decide you don’t like.
Once your bowl is constructed to your specifications, serve it to yourself with some tortilla chips – and maybe some extra salsa on the side. All of those toppings will start to combine with the rice and beans to make a delectably gooey mess that reminds you of the most extravagant plate of nachos. Because avocados are packed with healthy fats, they make anything taste a lot more decadent than it really is, so you can be healthy and skip the queso – unless you don’t want to.
