How To Make Burrito Bowl | Mexican Recipe | Daily Recipe

black beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Pinto beans are often less expensive and provide similar nutrition.

grilled chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a plant-based protein, lower in calories.

salsa

🥗Healthier: fresh pico de gallo

💰Cheaper: store-bought salsa

Fresh pico de gallo offers vibrant flavor with fewer preservatives.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt adds creaminess with less fat.

Add approximately 1 tablespoon of olive oil to a bowl.

Add 2 spoons of garlic, cilantro, lime juice, red chili powder, salt, and black pepper to the bowl and mix well.

Let the paneer marinate for 20 minutes.

In a pan, add a bit of olive oil and the marinated paneer.

Cook until the paneer is crispy and brown, then add cumin powder and toss in red and yellow bell peppers for 1-2 minutes.

In another pan, add vegetable stock and soaked basmati rice, cover with a lid and cook until half done.

Once half cooked, add 2 spoons of lime juice, salt, black pepper, and chopped cilantro, then cover for another 2 minutes until done.

In a frying pan, add a bit of olive oil and approximately 4 tablespoons of chopped onions and a spoon of garlic.

Add 2 cans of drained black beans and tomato puree, along with chili flakes and approximately 1 teaspoon of chipotle sauce, and cook for 10 minutes.

In another pan, add olive oil, chopped onions, garlic, salt, black pepper, and chili flakes, then add corn and sauté until done.

For guacamole, mash avocados and mix with chopped onions, garlic, salt, black pepper, 2 spoons of lime juice, diced tomatoes, jalapeno, and olive oil.

For sour cream, mix sour cream with chopped onions, garlic, salt, black pepper, and cilantro, then place in a piping bag.

Assemble the burrito bowl by layering rice, paneer with bell peppers, black beans, corn, guacamole, and sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens