Off the Block: Burrito Bowl

Burrito Bowl

Prep: 15 minutes
Cook: Varies depending on grains and beans used

This is our latest favorite meal.  I vary the beans used several times a week,  and also the veggies and salsa, so the meal is different every time I serve it. I serve this in 8 inch round bowls, so there is plenty of room for all of the ingredients, and we often eat this outside on our deck making it a one dish meal.


  • baked tortilla chips (see hints below)
  • 2-4 cups cooked grains (see hints below)
  • 2-4 cups cooked beans (see hints below)
  • romaine lettuce or steamed kale
  • tomatoes, chopped
  • green onions, chopped
  • 1-2 cups corn kernels (see hints below)
  • 1 avocado, chopped
  • fresh salsa


To assemble bowls: Take a handful of the chips and break into pieces in the bottom of the bowl. Spoon some of the cooked grains over the chips, then top with some of the beans and layer on the rest of the toppings; lettuce or kale, tomatoes, onions, and avocado. Top with as much salsa as you like. Eat warm or cold.

Hints: The grains can be any of your favorites, rice, quinoa, buckwheat, etc. Either cook them from scratch, or use frozen grains and microwave them, or use instant whole grains and cook for only a few minutes. Use either canned beans (they come in many varieties), or slow-cooked beans (less heat in your kitchen in the summer and less time over the stove). You can eat them either warm or cold. If you have leftover grains and beans in your refrigerator, this can be a really fast meal. I usually use frozen organic corn kernels, thawed under cold running water until tender, and then drained well. Read labels carefully to find baked chips without added fat, or make your own chips from soft corn tortillas. Cut them into wedges, spritz with water and bake at 300 degrees until crispy.

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