Recipes for "burrito bowls"

1. In the bowl of your crockpot, combine the chicken, onion, peppers, cumin, chili powder and paprika. Season well with salt and pepper. Pour over the salsa verde. Cover and cook on low for 5-6 hours or on high for 3-4 hours.

2. Lightly shred the chicken. Stir in the beans, cheddar cheese, and cilantro. Cook until the cheese melts, 5 minutes.

3. Serve the chicken and sauce over bowls of rice. Top, as desired, with lettuce, yogurt/sour cream, cheese, avocado, cilantro, jalapeños, and green onions. Drizzle over the salsa. Zest lime over each bowl. Eat and enjoy with plenty of chips on the side.

1. In the bowl of your instant pot, combine the chicken, peppers, cumin, chili powder and paprika. Season well with salt and pepper. Pour over the salsa verde. Seal the lid and cook on high pressure for 8-12 minutes.

2. Finish as directed above.

1. In large pot, combine the chicken, peppers, cumin, chili powder and paprika. Season well with salt and pepper. Pour over the salsa verde. Set over medium heat. Bring to a simmer, stir, adding olive oil if needed. Reduce the heat to low. Simmer 20 minutes, until the chicken shreds.

2. Finish as directed above.

Preheat the oven to 375 degrees.

Pulse all ingredients for the taco meat in a food processor until a thick and crumbly mixture forms. Spread onto a nonstick sheet pan.

Arrange the peppers on a separate sheet pan. Toss with olive oil and salt.

Bake both pans for 40-45 minutes.

Cook rice according to package directions.

Divide everything up into 6 containers, with lime wedges, cilantro, salsa, avocado, that kind of thing. Delish!

Rice: Cook the rice according to package directions.

Cauliflower: Heat the oven to 425 degrees. Toss the cauliflower florets with the olive oil and half of the taco seasoning. Sprinkle with salt and pepper. Roast for 20-25 minutes, tossing halfway through to prevent burning.

Beans: Combine the black beans, water, and remaining taco seasoning in a small saucepan. Bring to a low simmer. Mash the black beans with the back of a spoon until the mixture starts to get creamy. It should continue to thicken as it stays over medium low heat.

Pico: Toss the tomatoes, onion, limes, and cilantro together to make a pico de gallo. Season with salt.

The Moment of Glory: Build a big bowl with rice, refried beans, corn, pico de gallo, avocado, and a lime wedge. Top the bowl with your roasted cauliflower and add your hot sauce if you want!

Preheat a large, heavy skillet over medium-high heat. Add 2 tablespoons oil. Break tofu apart over skillet into bite-size pieces, sprinkle with salt and pepper, then cook, stirring frequently with a thin metal spatula, until liquid cooks out and tofu browns, about 10 minutes. (If you notice liquid collecting in pan, increase heat to evaporate water.) Be sure to get under the tofu when you stir, scraping the bottom of the pan where the good, crispy stuff is and keeping it from sticking.

Add onion and garlic powders, turmeric, juice, and remaining tablespoon oil and toss to coat. Cook 5 minutes more.

Preheat a heavy-bottomed saucepan over medium-high heat. Add oil. Cook onion and jalapenos with a pinch of salt, stirring, until translucent, about 5 minutes, Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes, cumin, and remaining salt, and cook, stirring, until tomatoes become saucy, about 5 minutes. Add cilantro and lemon juice. Let cilantro wilt in. Add beans and heat through, stirring occasionally, about 2 minutes. Taste for salt and seasoning.

Spoon some hash browns into each bowl, followed by a scoop of beans and a scoop of scramble. Top with avocado, a squeeze of fresh lemon juice, and a sprinkle of cilantro. Serve with hot sauce.

Heat oil in a large skillet over medium-high heat. Cook and stir beef in hot oil until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir in fajita seasoning until ground beef is evenly coated.

Add pinto beans, salsa, and brown rice to ground beef mixture; mix until well combined. Top with Mexican cheese blend.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Coat a casserole dish with cooking spray.

Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until translucent, 3 to 5 minutes. Add beef and increase heat to medium-high. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Mix together refried beans and burrito seasoning in a large bowl; add to beef mixture in the skillet and stir until well combined.

Mix together condensed soup and sour cream in a medium bowl.

Place a layer of tortilla chips into the prepared casserole dish to just cover the bottom, followed by 1/2 of the meat mixture, 1/2 of the soup mixture, 1 cup cheese, and 1/2 of the salsa. Repeat layers once more, then top with remaining cheese.

Bake in the preheated oven, uncovered, until hot and bubbly, 20 to 30 minutes.

Gather all ingredients.

Preheat an air fryer to 400 degrees F (200 degrees C) for 10 minutes, or according to manufacturer's instructions.

Line the air fryer basket with aluminum foil. Add bacon slices in a single layer and cook until crispy, about 8 minutes.

Remove from the air fryer and set aside on a paper towel-lined plate. Reduce temperature to 325 degrees F (165 degrees C). Spray 2 large ramekins or heatproof bowls with cooking spray, and press one tortilla inside each bowl with the edges coming up and out.

Crack 2 eggs into each tortilla shell, then top each with 1/4 cup cheese. Sprinkle each with 1/8 teaspoon adobo seasoning and 1/8 teaspoon salt.

Working with one tortilla bowl at a time, cook in the air fryer until tortillas are crispy, egg whites are set, and yolks are runny, 13 to 15 minutes.

While tortillas cook, stir together cherry tomatoes, cilantro, scallions, lime juice, remaining 1/2 teaspoon adobo seasoning, and remaining 1/4 teaspoon salt in a small bowl. Break bacon into small pieces, and set aside.

Remove tortillas from bowls and place on a plate. Top bowls evenly with tomato mixture, avocado, and bacon.