All the yumminess of burritos with loads of space for crispy lettuce, pico de gallo, green salsa and jalapeno pickles! Burrito bowls have everything in one bowl. They are delicious with heated black beans and warm cheese or room temperature to take to school, the office or on a picnic.
Once you have your beans, green salsa and jalapenos made, these bowls are easy and fast to prepare!
Burrito Bowl
Ingredients
several leaves of iceberg lettuce, washed, spun and air dried, thinly sliced
1/3 cup cooked black beans (see post dated 27 January 2026), heated or room temperature
2 slices cashew nut ‘cheddar cheese’ (see post dated 22 January 2022)
green salsa (see post dated 26 January 2026)
pico de gallo
2 ripe organic tomatoes
1/4 avocado flesh
2 slices red onion, finely chopped
1 red chilli, stem removed, finely chopped (optional)
1 clove garlic, peeled and finely chopped or grated (optional)
handful of fresh cilantro, finely chopped
1 tbs fresh lime juice
salt to taste
jalapeno pickles (for topping)
Method
Wash the lettuce and cilantro, spin and air dry. Put the beans in a pot if you want them heated. Set aside.
Start to prepare the pico de gallo. Chop the tomatoes and place in a small bowl, Finely slice and chop the onion. Peel and grate the garlic. Finely chop the cilantro. Trim the stem and finely chop the chill. Add everything to the bowl of tomatoes. Add the lime juice and salt.
Heat the beans and place the cheese slices on top of the beans for 1-2 minutes. Prepare the bowl by placing the lettuce, beans and cheese, pico de gallo and green salsa side by side. Top with jalapeno pickles.
Serve and enjoy!!!
