There are few things that I love more than a good burrito. It’s the New Mexican in me. I can’t resist one. And for the vast majority of my time in the UK there has been a dearth of restaurants that can fill that void for me. (Don’t come at me with you Wahacas, your Chiptoles, your Bodega Negras, your DF Mexicos – those are all good, but it’s certainly not quite the same.)
And most of those options are only in cities like Manchester and London. In York, there are no options, really.
Luckily, I’m a pretty dab hand at making my own burrito bowls. I usually opt for the burrito bowls, because the flour tortillas in the supermarket just really aren’t good enough and I’m too lazy to make my own most evenings.
But if you’re ever in Albuquerque, go to the Frontier and eat a tortilla (or seven) all on its own. Heaven.
Vegan, Gluten-Free Burrito Bowl
Ingredients:
2 ears of corn, husked
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 red onions, chopped
1 tablespoon of olive oil
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 tin of black beans
1 cup of dry quinoa
1 avocado
1 thai green chile, chopped
3 cloves of garlic, minced
1 cup of cilantro, chopped
3 limes
1/4 cup of water
250 g cherry tomatoes
Instructions:
Preheat the oven to 180C. Add 1/2 your red onion and all your chopped bell peppers to a try and drizzle them with olive oil. Place your corn on a separate tray. Roast your corn in the oven for 8-9 minutes, turning it over multiple times. When your corn is roasted, cut it off the cobs and set it aside. Roast your onion and bell pepper mix for 25 minutes.
Whilst your veg is roasting, make a green sauce. Add your avocado, green chile, garlic, 1/2 the cilantro and the juice of 2 limes into a blender. Season with salt, if necessary. Blend to combine and add in your water, if needed to loosen your sauce. Transfer your avocado mixture to a bowl. Cook your quinoa according to the directions on the packet. Then drain it and set it aside. Add your avocado sauce to the quinoa and mix it together thoroughly.
Make a pico de gallo by chopping your tomatoes and mixing them with the rest of your red onion, cilantro and lime juice. Toss it all together and salt, if needed.
Cook your black beans
Assemble your bowl by using your green quinoa as a base and then topping it with your roasted veg, roasted corn, pico de gallo and black beans.
How do you feel about a burrito bowl?
If you liked this recipe, you might also like:
Fiesta Lime Rice
Green Chile Chicken Stew
Mexican Popper Chicken with Jalapeno Sauce
Sweet Potato, Pinto Bean and Corn Tacos (vegetarian)
Sweet Potato, Roasted Veggie and Bean Burritos (vegetarian)
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