The days are getting colder again here in Europe. And with all the snow I’ve seen lately I’m in full winter vibe! Somehow this always comes with a little overeating and the desire to do absolutely nothing… Though I don’t want to let this get the best of me and I try to make mostly healthy choices. This recipe for a homemade comforting Mexican burrito bowl fits both ideals just right!
I’m very much into comfort food to get through these cold and dark winter days. But all the food has definitely impact on my shape and feeling. On short term it may be pleasing, but too much of a good thing isn’t really that good. So currently I’m trying to stick to my Geluksfactor 10 method, to feel fit and fabulous again! This made me try out recipes that are both comforting plus good for my health 🙂
“Be a cheerio in a bowl of Mexican comfort food”
I went looking for easy to make recipes, because all the heavy cooking during the holidays was enough for a while 😉 And that brought me to recipes in a bowl – one of my favorites! Though as much as I love poke bowls, winter is not quite the best time to enjoy those.. At least I need something warm and satiating for my hungry feelings these days lol. So my search led me to the burrito bowl! This is just like it says: the yummy burrito filling in a bowl rather than in a wrap. You can make a burrito as healthy as you like and I decided to make a vegan version out of it. This Mexican burrito bowl is super healthy and you can’t go wrong with it. Buen apetito!
– 2 whole wheat wraps
– Spices: cumin, chili, cayenne, salt, pepper
– 1 onion
– 2 garlic cloves
– 1 red pepper
– 1 red bell pepper
– 1 can of tomato puree
– 400 ml tomato sauce
– 100 g peas
– 100 g corn
– 1 can of kidney beans
– 1/2 avocado
– Mini Romaine lettuce
– Fresh coriander and cherry tomatoes to garnish
MACRONUTRIENTS PER BOWL
Energy: 788,9 kcal
Carbs: 137,6 g
Protein: 33,2 g
Fat: 19,1 g
Fiber: 33,1 g
- Preheat the oven to 200 degrees Celsius.
- Cut the wraps in small triangles, spread over a baking plate and sprinkle with a bit of the spices. Put in the oven for about 5-8 minutes till they get crispy. Note: they can burn fast, so keep an eye on them!
- Cut the onion, garlic, pepper and bell pepper into small pieces. Sauté them in a frying pan for a moment.
- Then add the tomato puree and sauce, and mix it all together. Lastly add the peas, corn and kidney beans and bring to a boil. Let it simmer for about 15 minutes.
- Meanwhile cut the avocado into slices and put with some leafs of the lettuce in a bowl.
- Add the bean mixture in your bowl and serve with the tortilla chips. Enjoy!