Can there be a more perfect medley of flavours and textures than burrito fillings? Throw it all in a bowl and it's even faster than wrapping (and you save the wrap!!). I often make Food babe's burritos for lunch and a similar version for Craig (with meat). But, if I'm not packing one for a lunch, we prefer a bowl. It comes together in less than 30 minutes (way less if you have leftover cooked rice or quinoa on hand).
If going meatless, add more veggies, grilled or fried tofu and/or beans.
Yield: 2-3 servings
1 398 ml can Amy's refried beans, heated (or any kind but those are nice)
1 cup (approx) of cooked ground beef (or cooked diced chicken, grilled or fried tofu, or ground pork)
(cook/fry or grill one of your protein choices above with 1 tbsp oil, 2 tsp chili powder, 1 tsp chipotle powder, 1 tsp garlic powder and 1/2 tsp salt)
1 ripe avocado
generous squeeze of lime
1-2 grated garlic cloves
pinch of salt to taste
1 cup cooked brown rice (or quinoa or even a handful of corn chips)
1 cup chopped fresh tomato (or homemade or store bought salsa)
1/2 cup grated cheese (I used organic mozzarella)
2 tbsp chopped fresh chives (optional)
1. Make the guacamole by combining the avocado, lime juice, garlic & salt to taste in a small bowl and mash with a fork until well mixed.
2. Arrange all the ingredients in 2-3 serving bowls-depending how large you want your servings.