Mexican Burrito Bowl Recipe | Veg Burrito Bowl | Weight Loss Meal | Chef Amrita Raichand

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and higher in protein.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

In a pan, heat olive oil and butter.

Add the corn kernels followed by salt, pepper, paprika powder, and lemon juice. Toss and set aside.

In the same pan, heat more olive oil.

Add the rice, coriander leaves, and lemon juice. Season with salt and pepper. Toss and set aside.

In a pan, heat olive oil.

Add garlic and sauté until slightly browned.

Add green chilies, followed by the diced peppers. Sauté briefly, ensuring they remain slightly crunchy.

Add the boiled kidney beans, oregano, chili flakes, Mexican spice mix, and salt. Mix well and set aside.

In a bowl, mash the avocado and add lemon juice immediately to prevent oxidation.

Add garlic, salt, and pepper. Fold in the chopped cherry tomatoes and jalapeños. Do not overmix. Set aside.

In a bowl, combine onions and tomatoes. Season with salt, pepper, and Mexican spice mix.

Add lemon juice, jalapeños, sugar, and coriander leaves. Mix well and set aside.

In a large serving bowl, add the lemon coriander rice as the base.

Layer with all the accompaniments, including buttered corn, Mexican beans, guacamole, and salsa.

Top with freshly chopped lettuce leaves, crushed nacho chips, grated cheese, and a dollop of sour cream. Mix lightly and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens