Southern Mom Loves: 8-Layer Burrito Bowls: A Fast Weeknight Dinner!

8-Layer Burrito Bowls: A Fast Weeknight Dinner!

Thursday, October 3, 2019


Hi! I've got a crazy-good recipe for you today: 8-Layer Burrito Bowls! These bowls are piled high with fajita-spiced rice, seasoned black beans, a tomato, onion, and pepper mix, fire-roasted corn, queso quesadilla cheese, sliced avocado, chopped cilantro, and a lime crema drizzle.

It might sound a little complicated to prepare, but it's really not; Besides cooking a pot of rice, chopping cilantro, slicing an avocado, and stirring lime juice into the Crema Mexicana, it's simply heat and stack! Keep reading for this crazy-easy and mouth-watering recipe!


I had an idea for this bowl about a week ago but I wasn't sure if everyone in the family would like it. We all love Mexican-style food, but one isn't crazy about beans, another doesn't like cilantro, and one prefers sour cream to crema, but the beauty of these bowls is that they are customizable for each person.


This easy-peasy recipe makes 4 servings and I can dole out more or less of the ingredients in each bowl for each family member or omit an ingredient altogether.

Psst! I also have another secret: 3 of the ingredients are canned! That makes for even easier prep, as is buying pre-shredded cheese. You know I love easy and this one was both easy and ridiculously delicious.

They loved it so much we're having it again this week!


8-Layer Burrito Bowls
Source: Southern Mom Loves
Makes: 4 bowls

Ingredients:

  • 1 cup long-grain white rice
  • 2 cups water
  • 1 packet fajita seasoning
  • 1 (15 oz.) can of seasoned black beans
  • 1 (14.5 oz.) can of diced tomatoes with green peppers and onions
  • 1 (14.5 oz.) can of fire-roasted corn
  • 1 cup of shredded queso quesadilla cheese
  • 1-2 ripe avocadoes
  • 1/2 cup chopped cilantro
  • 1-2 limes
  • 1 cup of Crema Mexicana


Directions:

1. Place the rice, water, and fajita seasoning into a medium pot with a lid. Bring the ingredients just to a low boil, stir well, put on the lid, and turn the heat down to low. Let it simmer for 15 minutes and remove from heat. Let it sit and steam for another 5 minutes before removing the lid to stir. Replace the lid to keep the rice warm.


2. While the rice is simmering, pour 1 cup of the Crema Mexicana into a bowl and whisk in the juice of 1-2 limes, depending on taste. Try 1 lime and taste. Add the juice of the 2nd lime if you want a more tart crema. Cover and refrigerate until needed.


3. Pull the leaves off of a bunch of fresh cilantro and rough-chop it to your preference.


4. Heat the corn, beans, and tomatoes in small pots on the stove or in containers in the microwave. They should be heated in their liquid, then drained (or use a slotted spoon to drain while scooping). The beans should be drained and rinsed under hot tap water.


5. You now have all of your hot ingredients ready to be layered. Divide the rice, beans, tomatoes, and corn among 4 bowls, spreading out each layer.




6. Sprinkle queso quesadilla cheese onto each bowl to your preference and then set them aside to let the cheese melt while you slice the avocadoes.


7. If you've never sliced an avocado, it goes like this: Use a large knife to slice through the skin and meat in a circle around the pit until you're back where you started. Grasp each side of the avocado and twist in opposite directions. You can use your knife's sharp edge to tap into the pit firmly and twist, removing the pit from the 2nd half. (Tap your knife's flat edge on a counter edge and the pit will pop right off of your knife.) Use a large spoon to scoop out the avocado half in one large piece and cut it into slices. Voila!


8. Place as many of the avocado slices on each bowl as you like. You can use 1 avocado and each bowl will get 1/4 of the slices, or 2 avocadoes and each bowl will get 1/2 of an avocado. Your choice! Make sure to salt and pepper the avocado slices on each bowl.


9. Drizzle each bowl with the Lime Crema.


10. Sprinkle each bowl with cilantro to taste.


It only sounds complicated because of the number of ingredients, but a lot of those just need to be heated or chopped and the whole shebang takes about 25 minutes only because you have to wait for the rice to cook.

I would say that without the rice time, the whole thing takes 5-10 minutes, total. You'll spend some time waiting for sure.


I wish I could convey the taste to you.

It is the incredible mix of flavors that Southwest, Mexican, and South American dishes are known for, with a creamy spiciness from the rice, firmer pops of flavor from the middle layers, melty cheese, creamy & cold avocado, with a tart pop of creamy, sweet lime and a punch of fresh cilantro. Lovers of hot with cold and sweet with savory will rejoice! It's pretty amazing.


I'm firmly in the camp of 'the more bread, the better', but I didn't miss the flour tortilla at all!




I hope you enjoy this recipe and pick up the ingredients to make it yourself soon. You will not regret it!

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What do you think of this Burrito Bowl? Will you be making it soon? I love to read your comments!


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