These burrito bowls make such a pleasing dinner! Choose to grill chicken or leave them meat free – there are so many delicious components already such as fresh corn, grilled veggies, black beans and guacamole. The star of this recipe though is the super easy, creamy enchilada sauce. You’ll be so happy this sauce has come into your life!
I think what makes these types of dinners so pleasing is that there are so many different elements on your bowl – lots of tastes, textures and colours make for a really delicious meal. And while there is totally a time and place for one pot meals as they are very easy and require less washing up, let’s face it – aren’t they a little bit boring and gruel-like? Variety is pleasing to our senses. So, just get your head around the fact right now that you are going to use up a lot of bowls in this recipe. (That was fine by me because I’ve got a bowl fettish anyway.)
One thing I’ve learned since working as a chef is to have everything ready to go before you plate up. Have your ingredients ready and in neat bowls with their own serving spoons so that you can bring together your meal in the most efficient and organised way. Another tip is to always read through a recipe before doing it – just take a little time to get your head around all the steps you need to do so that you’re able to think ahead. So many times I have just tried to wing recipes as I went along and didn’t get everything ready beforehand, which just ended up with me creating a big mess as I tried to multi-task too many things at once. Sounds a little meticulous perhaps but I’m glad I now cook in this way – its made me a better cook for sure. Give it a go!
This recipe comes from Amber of Simply Made Recipes, and here is her original post. We have picked one of each other’s recipes to highlight this month for Recipe Swap Club. So let’s talk about that sauce. Amber says she made it up on the spot by accident one day – OMG it’s so good! And you have to love recipes that are so quick and simple and require only a few easy to find ingredients. In fact that is what Amber states her website is all about, so I think that will align perfectly with my readers. This sauce is going to become a regular in my Mexican repetoire now. You literally melt together cream cheese and store bought enchilada sauce and that’s it. I used a fiery hot chipotle sauce in mine, and then just didn’t give any to the kids – it blew our heads off and we loved it. Sadly, that’s about as wild as things get now that we are parents to two young’ins.
Do you love Mexican food? Try these other recipes: 4 Ways with Guacamole (including a classic one – just how they make it in Mexico!), These easy Homemade Tortilla Chips – the BOMB. Next level munchies! Another great all veggie recipe: Black Bean Mole Soft Tacos with Char Roasted Sweet Potato and Cauliflower and this comforting family dinner: Simply Sour Cream Chicken Enchiladas.
Here is your recipe for Burrito Bowls with Creamy Enchilada Sauce:
- 2 chicken breasts (optional)
- 1 tbsp cumin powder
- 1 tsp garlic powder
- 1 tsp salt
- 2 ears of corn
- 1 red bell pepper
- 2 zucchinis
- 1 can black beans
- 1 cup uncooked brown rice
- 2 cups chopped lettuce
- 1 cup guacamole
- ½ cup sour cream
- ½ cup grated cheese
- olive oil
- 1 lime, quartered
- ½ cup cream cheese
- ½ cup store bought enchilada sauce
- If using chicken, start by marinating the breasts in the cumin, garlic powder and salt. Set aside. (if not using chicken, put the spices into the black beans.)
- Make up your guacamole or use a store bought one.
- Next, start the rice. Place in a small pot and fill with twice as much water to rice. Turn on a medium heat and cover. Follow the pack instructions and set a kitchen timer accordingly.
- Heat the bbq grill to medium/high and cook the chicken (if using), turning occasionally for about 15 minutes total.
- In the meantime, cut the red pepper into strips and the zucchini into diagonal coins. Place in a foil packet with a drizzle of olive oil and some salt. Place on the BBQ for 10 minutes. (note: put foil pack in oven or pan fry if better for you)
- Cut the kernels off of the ears of corn and into a frying pan. Add a little olive oil and salt and cook on a medium heat until just cooked through, about 5 minutes.
- Heat up the beans in a little water with the cumin powder, garlic powder and salt.
- Chop the lettuce.
- Slice the chicken (if using). As the components become ready, place into individual bowls and cover to keep warm. Gather all the other components you need- sour cream, cheese, and make sure everything is together in one place, such as on the stove top or on a clutter-free counter.
- Lastly, Stir together the cream cheese with the enchilada sauce. This only takes 1 minutes and can be done on the stovetop or in the microwave- check every 20 seconds and stir until piping hot.
- To assemble, start with a bed of rice, then a layer of lettuce, black beans, cheese, veggies, chicken then dollop of guacamole and sour cream. Squeeze over a quarter of lime then drizzle the whole plate with the creamy enchilada sauce.
Add anything else you like on your salad - I also used cherry tomatoes and thinly sliced red onion.