Texmex Burrito Bowl

Hello family and friends! I'm back and I come bearing gifts :). It's really difficult for me to document recipes because I'm always switching the ingredients with whatever I have in the house (#zerowaste). But as of late, I have been getting same major inspo and motivation from my friends and family so HERE GOES. This is one of my staple lunches that I always fall back on when I can't think of anything to take to work the next day. The only hard part is cutting all the veggies (read: its the easiest recipe e v e r)!

Here is a photoshoot of the ingredients:

In a wok (make sure it is bigger than the one pictured below), heat 2 tbsp EVOO on medium heat and add the bell peppers, onions, and jalapeno. Sautee until the veggies are a bit soft and sprinkle some salt and pepper on top. It should look like this:

Now add the tomatoes, the tomato puree, the spices, beans, corn, garlic, and ginger:

Give it a good mix with the cooked quinoa:

This is the best part, sprinkle it with some cheese. I call for 1/4 cup in my "recipe" but go wild, I won't judge:

Let the spices simmer with all the juices for about 5-7 minutes, then transfer over to a casserole dish. You should be getting real hungry right about now from the delicious aroma.

In your dish, sprinkle with more cheese and tortilla chips (I used crushed taco shells):

Now, cover your dish with foil and put it in the oven for 15 minutes. After 15 minutes, take off the foil and let all juices flow for another 5 minutes. It should be smelling REAL delicious at this time - that means its ready! This dish is best served hot with a side of cool, spicy, guacamole.

Serves: 6 people

Time: 25 minutes (plus time to cook quinoa)

Level: easy

Ingredients

Texmex spices:

2 tbsp chilli powder

.5 tsp sea salt

1.5 tsp ground cumin

.5 tsp ground corriander

0.5 tsp paprika

0.5 tsp cayanne pepper

Salt to taste

Black pepper to taste

Bowl:

1 cup uncooked quinoa (3 cups cooked)

1 can beans (this time I used a can of assorted beans but usually I use black beans)

250 g of corn (fresh, canned, frozen - your choice)

1 red bell pepper, diced

1 orange bell pepper, diced

1 jalapeno, sliced thinly

2 tomatoes, cubed (I like to throw in a few cherry tomatoes for aesthetics)

1/2 cup tomato paste/puree/sauce

1/2 cup grated cheese

3 cloves grated garlic

1 tsp grated ginger

1.5 tbsp EVOO

Handful of cilantro

Handful of tortilla chips or crushed taco shells

1 cup chopped kale or baby spinach (optional)

Directions:

1. Preheat oven to 375F. Sprinkle your baking dish with some EVOO

2. In a wok, warm EVOO on medium heat

3. Add bell peppers, onions, and jalapenos and sautee until the veggies are soft. Sprinkle some salt and pepper on top.

4. Add beans, tomatoes, tomato puree, corn, and spices. Mix well.

5. Add in the quinoa. Mix well and let everything simmer in the tomato juice for 5-7 minutes.

6. Add in 1/4 cup of grated cheese. Mix again.

7. Pour mixture into baking dish and level it out. 

8. Add the tortilla chips and cheese on top. Cover with tin foil.

9. Put in oven for 15 minutes. Take off tinfoil and leave in for an addition 5-7 minutes.

Serve with some guacamole!