Weeknight Chorizo Burrito Bowl | The Totally Honest Cooking Show: Episode 146

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.

Put rice on the stove to cook.

Chop half an onion for pico de gallo.

Chop bell peppers.

Heat a larger pan on medium heat and add a bunch of olive oil and a pinch of salt.

Cook an entire package of Salvadorian chorizo in the pan.

Prepare pico de gallo by dicing plum tomatoes and adding them to a bowl.

Chop the onion and add it to the bowl with the tomatoes.

Core and chop the jalapeno, removing seeds for less heat, and add it to the bowl.

Add juice of 1 lime to the pico de gallo and stir to combine.

Grate cheese and set aside.

Chop cilantro and add 1 tablespoon to the pico de gallo.

Cook the chorizo until browned, flipping as needed, ensuring the onions are browned but not burned.

Assemble the burrito bowl with chorizo, pico de gallo, cheese, and a little sour cream on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens