MEXICAN SALAD Recipe | CHIPOTLE BURRITO BOWL Recipe | By Flamboyant Flavors

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creamy dressing

Greek yogurt reduces calories while maintaining creaminess

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is high in protein and fiber

cheese

🥗Healthier: nutritional yeast

💰Cheaper: vegan cheese

Nutritional yeast adds a cheesy flavor without dairy

avocado

🥗Healthier: guacamole

💰Cheaper: mashed peas

Mashed peas provide creaminess at a lower cost

Cook black beans in an Instant Pot with 2 cups water, ginger, bay leaf, minced garlic, salt, and vegetable oil until tender.

Cook basmati rice in an Instant Pot with ½ to ¾ cup water, salt, and lime juice until fluffy.

In a skillet, heat oil and stir-fry julienned green bell pepper and onion until softened.

If using, stir-fry corn in a separate skillet with oil until heated through.

Prepare taco sauce by mixing enchilada sauce, chipotle peppers, cumin powder, sugar, black pepper, and water in a pot and simmering.

Assemble the burrito bowl by layering rice, black beans, sautéed vegetables, corn, diced tomatoes, spinach, and a dollop of sour cream.

Top with shredded cheese and tortilla chips if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens