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Mexican Burrito Bowls | In My Home | Spring Recipes

This is one of my all time favorite NEW recipes that I put together just a few weeks ago!! Making lunches can be difficult, especially when you don’t eat gluten, so that knocks the go-to sandwiches, wraps, and easy meals off the menu (ok, I could buy gluten free bread, or make it, but it’s just not that same! ;)) When I created this dish, I was like, “finally!!!” It’s the perfect combination of fresh ingredients and hearty brown rice + beans to fill you up!

Between the creamy sriracha ranch dressing and warm tortilla on the bottom, it’s like a revamped version of Chipotle’s burritos in a bowl, but better! Enjoy!!

Mexican Burrito Bowl | Serves 1-2

1 corn tortilla

1 large spoonful refried beans

Sprinkle of shredded cheese

Spread the refried beans on the corn tortilla and top with the cheese and melt under the broiler.

1 cup brown rice, cooked

1 1/2 cups romaine

1/4 cup black beans

1/2 cup chopped bell peppers

1/4 cup sliced cherry tomatoes

1 green onion, chopped

2 TBS chopped cilantro

Shredded cheese, optional

For the dressing: (makes enough to store in the fridge)

1 cup sour cream

1 TBS granulated garlic

2 tsp salt

1 tsp chili powder

1 1/2 TBS sriracha

Place the tortilla in the bottom of a bowl or plate and top with the above ingredients! For the dressing, combine sour cream, garlic powder, salt, chili powder, and sriracha in a mason jar with a lid and shake to stir! Pour over everything and enjoy!

 

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