- Prep-time: / Ready In:
- Serves 2-4
- Serving size: ¼ of recipe
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This is our latest favorite meal, often enjoyed outside on our deck on a warm evening. I vary the beans, and also the veggies and salsa, so the meal is different every time I serve it. I serve this in 8-inch “pasta” bowls, so there is plenty of room for all of the ingredients, making it a no-cook, one-dish meal. Eaten warm or cold, this simple burrito bowl is a tasty, satisfying treat!
From drmcdougall.com
Ingredients
- Baked tortilla chips
- 2-4 cups cooked grains
- 2-4 cups cooked beans
- 2-4 cups chopped romaine lettuce or steamed kale
- 2-4 chopped tomatoes
- 1-2 chopped green onions
- 1-2 cups corn kernels (see notes)
- 1 avocado, chopped
- Fresh salsa
Instructions
- Break a handful of the chips into pieces in the bottom of each serving bowl.
- Spoon some of the cooked grains over the chips, followed by some of the beans, then layer on the rest of the toppings: lettuce or kale, tomatoes, onions, corn, and avocado. Top with the salsa. (Use more or less of all these ingredients, as desired.)
Nutritional Information:
Per serving (¼ of recipe): 413 calories, 70 g carbohydrates, 14 g protein, 10 g total fat, 1.5 g saturated fat, 0 g cholesterol, 264 mg sodium, 16 g fiber, 5 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (6)
(5 from 3 votes)In the recipe, it says "see notes" for the ingredients, but I'm not seeing any notes of what options you can include.
Hi Kathy, Thank you for pointing this out! This is a very old recipe, so we've tweaked it to make more sense now. We hope you enjoy it!
sounds very good
Made and served cold at gathering for first time, got lots of compliments on it. Found left overs heated on burrito with additional cheese/ not was as good as cold. Just a grand recipe for any meal.
I used wild rice since it is what I had on hand. I added cumin, garlic, lime and cilantro. It truly made a fantastic lunch.
Love this recipe We used wraps instead of chips