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Veggie-Burrito-Bowls

Veggie Burrito Bowls

The fun of this dish, is that you can really play around with what you include – Add a bit of greenery like Spinach or Broccoli, and use your preferred beans and cheese if you’re not a fan of kidney beans or Cheddar.

To make this suitable for smaller children, simply omit the jalapeño and use mild chilli powder. This is also a great dish for smuggling extra vegetables into your children’s diet: It’s deliciously filling, but you’re sure to want a little bit more!

Serves: 4-6
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 large tomato, chopped
  • 1 red or yellow pepper, deseeded and chopped
  • 1 jalapeño, cored and diced (optional)
  • 4 garlic cloves, crushed
  • 1 tbsp chilli powder
  • 2 tsp ground cumin
  • 1 x 400g tin of kidney or black beans
  • 240g uncooked long grain rice
  • 600ml chicken or vegetable stock
  • 1 bunch of fresh coriander, leaves picked, leaves and stalks chopped
  • 240g Cheddar, grated
  • Salt and black pepper

Instructions

  1. Heat the oil in a large pan over a medium-high heat. Add the onion, tomato, pepper and jalapeño and cook for 4-5 minutes, stirring regularly. Add the garlic, chilli powder and cumin and cook for another 2-3 minutes, stirring.

  2. Stir in the beans, rice, stock, the coriander stalks and half of the cheese. Season with salt and black pepper.

  3. Stir to combine together, then cover the pan with tin foil and cook over a medium-high heat for 15 minutes or until all the stock has been absorbed by the rice, stirring every few minutes.

  4. Turn the grill on to a high heat. Remove the tin foil and sprinkle the rice mixture with the remaining cheese. Place the pan under the grill for 3-4 minutes until the cheese is bubbling.

  5. Allow to rest for five minutes, then top with the chopped coriander leaves and serve in bowls.

Per serving: 500kcals, 7g fat (2.3g saturated), 81.1g carbs, 3.7g sugars, 29.3g protein, 12.6g fibre, 0.584g sodium.


About the Author

Easy Food is Ireland's No.1 food magazine and always answers the question, “What’s for dinner?". It is the ultimate kitchen and cooking guide for home cooks, with every issue containing a delicious mix of cooking tips, budget recipes, easy meal ideas and nutritional information. We have step-by-step recipes with accompanying cook-along videos on our YouTube channel, as well as practical information from Home Economics teachers in each issue. There’s something for everyone, as young cooks can flip to the Kids’ Kitchen section for fun kitchen tips, kid-friendly cooking products and a cut-out-and-keep recipe that they’re sure to love! Check out Easy Food on Facebook, Twitter, Instagram and YouTube.
 

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