Chorizo Burrito Bowl
Born from the spirit of the classic burrito but stripped down to its best parts! Smoky chorizo, warm rice and beans meet tangy slaw and salsa verde. Topped with avocado and crunchy pepitas, and you’ve got a bowl that’s messy, colorful, and just plain fun to eat.
Yield: All recipes serve 2 people
Chef Notes: Feel free to substitute ground beef or turkey for the chorizo, or make it vegetarian by skipping entirely.
Components
Mexican Chorizo
Rice & Beans
Cilantro Lime Slaw
Salsa Verde
Spicy Pepitas
Mise
Heat a skillet over medium heat. add chorizo and cook, breaking it apart with a spoon, until browned and cooked through. Remove from heat and keep warm.
Prepare the Rice:
Rinse 1 C rice until the water runs clear.
Heat 1 t olive oil in a saucepan (or a little chorizo fat) over medium heat. Add the rice and toast lightly for 2 minutes.
Add 1 ½ C of water + a pinch of salt and bring to a boil. Reduce to a simmer, cover and cook until the water is absorbed and the rice is tender.
Prepare the Beans:
Drain and rinse the black beans.
In a small pot, warm 1 t olive oil, a pinch of salt, and chili flakes.
Add the beans and a splash of water. simmer on low for 10 minutes until creamy and heated through.
Make the Cabbage Slaw:
Thinly slice ½ cabbage and chop ½ C cilantro.
Toss with the juice of 1 lime, salt, and pepper.
Make Spicy Pepitas:
Toss pepitas with:
olive oil
1 T chili flake and salt
Toast in a dry pan over medium heat until fragrant and blistered, about 3 minutes.
Finish
Spoon warm rice into each bowl and top with chorizo and beans.
Add a handful of slaw, a spoonful of salsa verde, sliced avocado, and a sprinkle of spicy pepitas.
Drizzle with extra lime juice over everything and enjoy!