One Pan Burrito Bowls

You may notice my recipes now have a bit of a theme – slow cooker, one pot, stove top only.

Yes, I’m going the quick and easy, low maintenance, less clean up route, as per my last post the ever hunger newborn prevents me from cooking any meal that requires any sort of involved prep or cooking. But the fact that our oven has been broken for the past three weeks and will likely not be fixed for another three has also lead me to look to other methods of cooking to get dinner on the table.

I didn’t realize how much I rely on my oven – throwing a bunch of veggies, sweet potatoes, and protein of my choice on a pan to roast is my usual go-to “quickie” meal. So looking for ways that are just as quick without the use of the oven is what lead me to this delicious find.

We love our burritos on how to eat – so it should come as no surprise that I absolutely fell in love with this one pot burrito bowl. All the usual burrito fixings minus the tortilla. Which means more fillings and toppings – which is all the good stuff!

Rice, beans, corn, peppers, onions, tomatoes, spices, and some vegetarian ground round all cook together in one pot. Any ground meat of your choice will do here, or just double up on the beans. After about a 25 minute simmer and a couple handfuls of cheese, you add your favourite toppings and dinner is served.

I sure don’t miss my oven when I’m digging into this bowl of deliciousness, but I sure do miss it when the cookie craving hits! If anyone is baking cookies, I will gladly accept! Burrito bowls for cookies seem like a fair trade, no?

Dara

One Pan Burrito Bowls

Print recipe

Serves	4-6 (depends on how hungry you are!)
Dietary	Vegetarian
Meal type	Main Dish
Website	Adapted from I Heart Nap Time

Ingredients

• 2 shallots (diced)
• 1 red pepper (chopped)
• 1/2 Tbsp olive oil
• 1 Package yves vegetarian ground round
• 1/3 cup salsa
• 1 can black beans (drained and rinsed)
• 1 can corn (drained)
• 14.5oz can of diced tomatoes
• 1 cup long grain brown rice
• 1 Tbsp taco seasoning
• 1 Tsp chili powder
• 2 Cups water
• 1 cup grated cheddar cheese

Note

I kept these bowls vegetarian, but you could sub ground chicken, turkey, or beef for the soy ground round if you prefer. Top with your favourite taco or nacho fixings - chopped tomatoes, shredded lettuce, sour cream or Greek yogurt, avocado, additional cheese and salsa, green onions, some hot sauce would all be great additions.

Directions

1.	Heat olive oil in a large non stick skillet over medium high heat and add shallots and red peppers. Saute for about 5 minutes, until soft. Add yves ground round and break it up into small pieces with a spoon.
2.	Add black beans, corn, salsa, tomatoes, rice, taco seasoning, and chili powder to skillet and mix to combine. Add in water and bring to a boil. Cover pan, reduce heat to low, and simmer until all the water is absorbed and rice is cooked and soft, about 25-30 minutes.
3.	Remove lid, add cheese, cover and cook until cheese is melted. This should only take another couple minutes.
4.	Spoon into bowls and serve topped with lettuce, chopped avocado, Greek yogurt, and additional salsa.