Burrito Bowl

When I spoke with my mom over the weekend, she had just finished eating at one of my favorite Mexican restaurants back home. Since that conversation, I’ve been thinking about Mexican food quite a bit. My family has always had a “usual” Mexican restaurant. For the first 12 years of my life, it was Martinez Cafe. I loved the salsa there when I was a little girl (my tolerance for spicy food has decreased with age), and I always got a Shirley Temple to drink (so authentic) with extra cherries. When the family moved, Cantina Laredo became the regular spot. Here in SF, unfortunately, I don’t have a usual place to go to satisfy my Mexican cravings. I also have a problem with the lack of Tex-Mex offerings.

Last night I decided to make Mexican inspired meal for myself– a burrito bowl! This bowl could be made with chicken, beef, or seafood. I opted for tilapia, rubbed with cumin, chili powder, and cayenne pepper. I topped the dish off with homemade guacamole and fresh cilantro, but could also have added cheese or sour cream. The possibilities are endless! The recipe below is very loose.

Guacamole (forgive me for the bad lighting)

Burrito Bowl

Serves 2-3

Protein of your choice (I used 2 filets of Tilapia), seasoned and cooked

Olive oil

1 clove garlic, pressed

1/2 red onion, chopped

1/2 red bell pepper, chopped

1/2 cup sweet corn kernels

1 can black beans

1 cup brown rice, cooked

Toppings of your choice: guacamole, sour cream, cheese, cilantro, chopped avocado

Heating up the veggies

Heat olive oil in a large non-stick skillet over high heat. Add the garlic, followed by the onion, red pepper, and corn. Cook, stirring occasionally, until peppers are tender-crisp and the vegetables are browned. Add the beans and cook until heated through.

Divide the rice between two bowls. Top with the vegetable-bean mixture and your protein of choice. Finish it off with whatever toppings you desire!

Vegetable and Bean Mixture

This bowl was muy delicioso and had lovely colors. The flavors on the fish really came through. I would recommend adding some cumin and chili powder to the vegetable-bean mixture if you opt not to season your meat.

Sometime in the next week I will be making an enchilada recipe given to me by a new friend. Check back to hear about my next Mexican cooking extravaganza!