Vegetarian burrito bowls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 serving Canasta Uncooked Fresh Flour Tortillas (by SWEDENTAYLOR) 2 cup Beans, black 1 cup White Rice, medium grain 2 slice, medium (1/4" thick) Red Ripe Tomatoes 5 tbsp chopped Shallots 2 tbsp Cilantro, raw 1 fruit without skin and seeds Avocados, California (Haas) 1 clove Garlic 1 tsp Paprika 0.25 tsp *Lawry's Seasoned Salt (by LYONHART1968)
Preheat oven to 350 degrees.
Wash half a cup rice and add to rice cooker with paprika and salt. Add water and cook.
Cut up tomatoes, shallot, and cilantro and combine to make pico de gallo.
Combine avocado, garlic, paprika, and salt to make guacamole.
When oven is ready, place uncooked tortillas in tortilla bowl shaper, or shape around the bottom of an oven safe bowl. Cook for 7-10 minutes until golden and crispy.
Heat beans in the microwave for two minutes.
Put tortilla bowl in a bowl. Add rice and beans. Layer pico de gallo and guacamole.
Serving Size: Makes two burrito bowls
Number of Servings: 2
Recipe submitted by SparkPeople user MARISATW.
Wash half a cup rice and add to rice cooker with paprika and salt. Add water and cook.
Cut up tomatoes, shallot, and cilantro and combine to make pico de gallo.
Combine avocado, garlic, paprika, and salt to make guacamole.
When oven is ready, place uncooked tortillas in tortilla bowl shaper, or shape around the bottom of an oven safe bowl. Cook for 7-10 minutes until golden and crispy.
Heat beans in the microwave for two minutes.
Put tortilla bowl in a bowl. Add rice and beans. Layer pico de gallo and guacamole.
Serving Size: Makes two burrito bowls
Number of Servings: 2
Recipe submitted by SparkPeople user MARISATW.
Nutritional Info Amount Per Serving
- Calories: 639.8
- Total Fat: 18.7 g
- Cholesterol: 0.0 mg
- Sodium: 363.9 mg
- Total Carbs: 100.1 g
- Dietary Fiber: 22.8 g
- Protein: 22.2 g
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