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Mexican Burrito Power Bowl

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A bowl filled with flavor and fiber, that keeps well too!

  • Author: Judy Barbe
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Bowl
  • Method: stovetop
  • Cuisine: Mexican

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 12 habanero, jalapeno, or poblano, chopped
  • 2 cloves garlic, smashed
  • 1 sweet potato, diced
  • 1 (15 ounce can) black beans, rinsed, drained
  • 2 cups corn
  • 1 1/2 cup grape tomatoes
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 3 cups cooked quinoa or other grain, such as farro, spelt, brown rice or a lentil, quinoa mixture
  • Salsa, green or red
  • ½ lime
  • 2 tablespoons Cotija cheese, grated

Instructions

  • In a large pot over medium, heat oil, add onion and jalapeno, cook, stirring occasionally to soften, about 5 minutes. Add garlic and sweet potato, cook, stirring occasionally, 3 minutes. Add black beans, corn, tomatoes, cumin, oregano and ½ cup water.
  • Cover and cook 15 minutes or until sweet potato is tender.
  • Spoon over cooked grain. Drizzle with salsa, squeeze of lime and cheese.

Notes

Look for frozen or precooked grains to speed the cooking time.

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