Tex Mex Burrito Bowl
A fun and filling family friendly dinner the whole family will enjoy.
Ingredients
- Splash of extra virgin olive oil
- 1 small onion chopped
- 4 cloves garlic chopped
- 2 teaspoons Mexican seasoning or a mix of cumin paprika and chilli powder
- Two big handfuls chopped kale
- 2 x tins black beans
- 1 cup tomato passata optional: add if you know your kid prefers their Mexican with a tomato base
- ½ cup of homemade bone broth I used chicken broth
- Handful fresh coriander leaves chopped
- Squeeze of lime juice
- 1 cup cooked rice
- 1 corn on the cob steamed and kernels sliced off
- 1 avocado smashed up with lime juice
- 1 cup cheddar cheese grated
- Sour cream to serve
- Cucumber lettuce and tomatoes, chopped
- Leftover roast chicken optional
- Olive oil for drizzling
- Extra lime for serving.
Instructions
- Heat olive oil in a big pan on low heat and saute the onion for five minutes
- Add the garlic and kale and saute for a couple of minutes, then add the Mexican spices and saute for another minute
- Stir through the black beans
- Add chicken broth and passatta if using
- Stir and simmer for 5 - 10 minutes
- Assemble the plate with rice, bean mix, chicken if using, chopped lettuce, tomatoes and cucumbers, corn kernels, avocado smash, a dollop of sour cream and a sprinkle of grated cheese
- Drizzle the lot with olive oil and a good squeeze of lime