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Southwestern Spiced Chickpea Burrito Bowls
pico de gallo

Active: 30 min Total: 30 min
Homemade vegetarian burrito bowls will give you another reason to skip the take-out and enjoy dinner at home. A flavorful mix of chickpeas, black beans and corn is combined with classic taco ingredients and can be served with tortilla chips for scooping.
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Proteins
Cuisines

Ingredients

Metric
Servings:
4
Southwestern Spiced Chickpea Burrito Bowls:
  • Rice, white or brown (enough for 2 nights) - 2 cups
  • Coriander, dried - 1 tsp
  • Paprika (any variety) - 1 tsp
  • Cumin, ground - 1/2 tsp
  • Chili powder - 1/4 tsp
  • Salt - 1/4 tsp
  • Black pepper - 1/4 tsp
  • Lettuce, any crisp variety like Romaine or Boston leaf - 1 head , thinly sliced
  • Cheese, sharp cheddar - 3 oz , grated
  • Corn, frozen - 1 cup , defrosted
  • Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
  • Beans, garbanzo (14 oz / 387 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Limes - 1/2 , juice of
  • Sour cream, for serving (opt) - 1/2 cup
  • Tortilla chips, for serving (opt) - 2 cups
Pico de Gallo:
  • Tomatoes, roma - 6 , chopped
  • Shallots - 1/2 clove , chopped
  • Jalapenos - 1 , chopped
  • Cilantro, fresh - 1/4 bunch , chopped
  • Limes - 1/2 , juice of

Prep

  1. Rice - This makes enough for two nights. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. Remember to reserve half for Thursday. (Can be done up to 5 days ahead)
  2. Spice mix - Mix together coriander, paprika, cumin, chili powder, salt and black pepper. (Can be done up to 5 days ahead)
  3. Lettuce / Cheese / Tomatoes / Shallots / Jalapenos / Cilantro - Prep as directed. (Can be done up to 1 day ahead)
  4. Make pico de gallo - Combine tomatoes, shallots, jalapenos and cilantro together in a bowl. Squeeze in lime juice. Season with salt. (Can be done 1 day ahead)
  5. Defrost corn in the microwave.
  6. Drain and rinse beans (both varieties).

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Make

  1. Toss garbanzo beans in spice mix. Heat a saute pan or a wok over medium-high heat. Add in cooking oil and then garbanzo beans to heated oil and saute until golden and fragrant, 3 to 4 minutes. Add black beans and corn and saute until hot. Season with some salt and pepper and squeeze lime over top.
  2. If rice was made in advance, reheat in the microwave just enough to take the chill off.
  3. Assemble burrito bowls by topping shredded lettuce with rice (remember to save half for Thursday), bean and corn mixture, cheese, pico de gallo, and sour cream. Serve with tortilla chips for dipping. Alternatively, set all ingredients out so that everyone can put together their own bowl. Enjoy!

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