Loaded with bright, fresher-than-fresh ingredients, a burrito bowl is a fresh, healthy, customizable meal that the whole family can enjoy. It contains a few basics pantry staples like rice, beans, chicken (or beef), salsa, and shredded cheese . . . and then you add the extras: peppers of your choice, tomatoes, corn (not to be missed in my opinion) and dressing (either lime or salsa). Burrito Bowls are essentially a wrap without the tortilla, but you do you. Wrap the fixings in a tortilla, or serve them on top of cooked white rice or your choice, brown rice or quinoa. Use chicken, pork or beef, or skip the meat all together if that’s you – your choice again. Switch it up next time – to give you a completely new dish.
True confession: I have a hard time writing down a recipe because it varies so much almost every single time I make it. So much depends on what I happen to have on hand at any given time. I love having freeze dried food because I can count on it to ALWAYS be there.
I do often jot down the ingredients for a recipe so that I don’t have to rely on memory every time, but the amounts I rarely write down. This recipe is my best attempt to include the necessities while encouraging you to use what you have on hand. I will highlight the freeze dried ingredients in RED for your convenience.
It is helpful to me to prepare everything ahead of time – I use mostly freeze dried, so they’re already prepped. Usually it simply a matter of assembling them to make it easier. I used black beans in this picture, but don’t go out and buy black beans if you don’t have them today. Use what you have: red, kidney, pinto, pink . . . .
The amounts in this recipe will serve 4 adults.
ingredients:
2 T oil of choice
garlic minced
beans
meat of choice (or no meat)
vegetables: peppers, onions, corn, tomato
seasonings Taco seasoning 1
water
served over rice 2
dressing 3
Prepare ahead and assemble ready to go:
1 cup raw black beans – bring to a boil in 4 cups water the night before. Boil for 5 minutes, then cover and set aside over night. Drain in the morning, top off again with 4 cups of clear water then bring them back to a boil with 1 teaspoon of salt. Reduce heat and simmer approximately 3 hours till beans are tender. Old beans will take a little longer to cook.
OR use canned black beans.
OR refresh 1 cup INSTANT BLACK BEANS*. If you use hot water, you can expect them to refresh in about 20 minutes. If you use cold water it will take 30+ minutes.
Shred or chop cooked chicken to yield approximately 1 +1/2 cups.
OR use the same amount of cooked ground beef
OR refresh 1 cup FREEZE DRIED DICED CHICKEN
OR refresh 1 cups FREEZE DRIED GROUND BEEF*
Cook your favourite rice. Set aside.
OR cook rice, then use it to make Cilantro Lime Rice (see recipe below)
OR cook quinoa
slice 1/2 fresh green pepper, 1/2 red pepper, 1/2 onion (red or white)
OR use 1/2 cup FREEZE DRIED Red and 1/2 cup FREEZE DRIED Green Peppers, 1/3 cup FREEZE DRIED SLICED ONIONS (don’t refresh any vegetables first)
dice 1 large fresh tomatoes
OR use 1 cup FREEZE DRIED Chopped Tomatoes
OR use 2 Tablespoons Tomato Powder (dehydrated tomatoes powdered) added with the seasoning.
chop up a handful of fresh chili peppers or jalapenos
OR use 1/3 cup FREEZE DRIED CHILI PEPPERS
measure out 1 cup grilled whole kernel corn (fresh from the cob) set aside (use more if you love grilled corn)
OR use 1 cup frozen corn
OR use 1 cup FREEZE DRIED SWEET CORN (use more if you love corn)
optional but nice: toast your dry corn in medium hot skillet with a tablespoon or two of olive oil till it has a beautiful grilled look and smell
Shred
1+1/2 cup cheddar cheese or pepper jack cheese
OR refresh 1 cup FREEZE DRIED SHREDDED CHEDDAR or PEPPER JACK CHEESE
Seasoning:
1 Tablespoon Taco Seasoning
OR your own Taco Seasoning (see below)
Directions:
1. Heat oil in medium hot skillet, and lightly toast minced garlic and corn for one or two minutes or till it gives off a nice aroma, stirring constantly to prevent burning.
2. Add freeze dried onions, peppers and tomato. Continue to toast for another minute.
If you are using fresh vegetables, then take the time to saute over high heat while stirring constantly.
3. Add 2 cups water and continue to stir.
4. Add prepared meat and prepared beans. Continue to stir.
5. Add seasoning with tomato powder if you’ll be using it.
6. Turn heat off, add most water if needed. Add chopped tomato and stir in.
7. Add shredded cheese and stir to thoroughly combine.
Serve approx. 1 cup fajita mixture over top 1 cup rice, and top with dressing of your choice.
optional but nice: 2 cups freshly guacamole
optional but nice: 3 cups chopped fresh lettuce – make it a salad
optional but nice: a bunch of fresh cilantro lightly chopped and added on top at serving
optional but nice: sour cream to serve on the side
optional but nice: lime wedges for serving to squeeze additional lime flavour
Pico de Gallo OR Salsa OR Lime Dressing (recipe below)
This is such a quick and easy dinner to make, especially when using freeze dried ingredients. Who says dinner needs to take an hour to prepare? Please try it – I’d love to hear your comments.
Enjoy!
warmly,
Cindy Suelzle
Footnotes:
- Homemade Taco Seasoning
4 T Chili Powder
3 T Cumin Powder
1 T Smoked Paprika
2 teaspoons EACH salt, garlic powder, onion powder
1 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
– this combination will give you approx. 3/4 cup seasoning. I usually use it 1 T at a time. Don’t be afraid to try new combinations of your own. ↩︎ - Cilantro Lime Rice
3 cups cooked rice of your choice
1 T olive oil, 1 clove garlic minced, 5 green onions chopped, juice of 2 limes, zest of 2 limes,
1 bunch fresh cilantro chopped
pinch of red pepper flakes if desired. Salt and pepper to taste if desired.
Toss everything together and serve. ↩︎ - CILANTRO LIME DRESSING
1 cup fresh cilantro lightly chopped
1/2 cup plain yogurt or sour cream
1 clove garlic minced
1 T apple cider vinegar
1/4 cup olive oil
1/3 cup mayo
1/4 t salt
1 T Thrive freeze dried chopped onions OR 1/2 teaspoon onion powder
juice of 1 lime
Puree in blender. Chill till ready to serve.
can Store in fridge for a week ↩︎
link to “Mixes” blog post – https://backyardcityhomestead.com/2023/11/15/homemade-mixes-sauces-salsas-dips-and-dressings/
link to Grilled Chicken Dices – https://thrivewithcindy.canada.thrivelife.com/grilled-seasoned-chicken-3964.html
link to Ground Beef – https://thrivewithcindy.canada.thrivelife.com/freeze-dried-ground-beef-1240.html
link to Instant Black Beans – https://thrivewithcindy.canada.thrivelife.com/instant-black-beans-1620.html
link to freeze dried Shredded Cheddar – https://thrivewithcindy.canada.thrivelife.com/shredded-cheddar-cheese.html
link to Green Bell Peppers – https://thrivewithcindy.canada.thrivelife.com/green-bell-peppers-freeze-dried.html
link to Red Bell Peppers – https://thrivewithcindy.canada.thrivelife.com/red-bell-peppers-freeze-dried.html
link to Chili Peppers – https://thrivewithcindy.canada.thrivelife.com/green-chili-peppers-freeze-dried.html
link to Sweet Corn – https://thrivewithcindy.canada.thrivelife.com/freeze-dried-sweet-corn-681.html
link to Sliced Onions – https://thrivewithcindy.canada.thrivelife.com/onion-slices-freeze-dried.html