Every burrito bowl experience is different depending on what is leftover from previous meals and what is coming fresh from the garden. The salsas are usually different as well, since we experiment quite a bit in this arena. No matter what gets combined, we have yet to have a hum-drum meal. Try it and you will give the same report.
Burrito Bowl Ingredients
Leftovers
Other Possible Additions
- Minced green onions
- Sliced black olives
- Cilantro, minced (Try it minced with white onion!)
- Avocado, cubed
- Fresh jalapeno peppers, minced
- Garden fresh tomatoes, cubed
- Cucumbers, cubed and sprinkled with lemon juice and chili powder
- Green cabbage, very thinly sliced
- Lime wedges
- Chili powder
Burrito Bowl Steps
- Warm up the beans, rice, and meat in pots over low heat. Add a bit of broth to each pot to help build up the steam. Cover each pot with a tight-fitting lid.
- If you have plenty of fresh cilantro, put a handful of stems over one or all of these ingredients before the lid goes on. As the steam builds the cilantro flavor will drip down into the rice, beans, and/or meat. Heavenly! Before serving up the burrito bowls, toss the wilted cilantro into the compost bowl.
- Set out all the available additions for the burrito bowls while the three pots are warming.
- Warm the bowls you will serve in. The pilot of our oven works well enough to make the oven a good bowl warmer. Sometimes we set bowls on top of the wood stove for a few moments in our very cold winter kitchen.
- Serve up the warm ingredients in the bowls and then let everyone do their own additives, buffet style. This is fun and it looks like a feast. (Actually, it tastes like a feast, too!)
At times we’ve had just a little rice, beans and meat left. No prob! Mix them together and roll up the mix with some cheese in a tortilla. Fry it later or the next day — it is a wonderful leftover from the leftovers.