Burrito Bowl Bread Boats Recipes

BURRITO BOWL BREAD BOATS

Burrito Bowl Bread Boats image

The colorful, tasty fillings that make up a burrito find a new home in a hollowed out hoagie bread roll.

Provided by Food.com

Categories Breads

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 yellow onion
2 tomatoes
1/2 teaspoon garlic powder
2 cups cooked chicken (diced)
1/2 cup corn
1/2 cup black beans
1/4 cup cilantro
1 1/2 cups shredded mexican cheese
1 pinch salt and pepper
1/4 cup olive oil
1/2 tablespoon chopped jalapeno
1/2 lime

Steps:

Slice the top off the roll, hollow out using a paring knife and fingers.
Brush the inside of the roll with olive oil.
Lightly bake at 375F for 5 minutes.
In a bowl, combine diced tomatoes, chicken chunks, black beans, corn, onions, cilantro, a squeeze of lime, garlic powder, salt, black pepper--mix.
Fill the rolls with the burrito mixture.
Top with shredded Mexican cheese.
Bake at 375F for 8-10mins.

Nutrition Facts : Calories 329, Fat 22.4, SaturatedFat 8.4, Cholesterol 69.7, Sodium 412.1, Carbohydrate 11.7, Fiber 2.6, Sugar 4.1, Protein 21.1

BURRITO BOWL WITH CHIPOTLE BLACK BEANS

Burrito bowl with chipotle black beans image

This healthy burrito bowl is chock full of veggies and greens, perfect for a filling lunch. This is one vegetarian meal that tastes just as good as it looks

Provided by Jennifer Joyce

Categories Lunch

Time 30m

Number Of Ingredients 14

Ingredients

125g basmati rice
1 tbsp olive oil
2 garlic cloves, chopped
400g can black beans, drained and rinsed
1 tbsp cider vinegar
1 tsp honey
1 tbsp chipotle paste
100g chopped curly kale
1 avocado, halved and sliced
1 medium tomato, chopped
1 small red onion, chopped
chipotle hot sauce
coriander leaves
lime wedges

Steps:

Cook the rice following pack instructions, then drain and return to the pan to keep warm. In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle. Season and warm through for 2 mins.
Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion. Serve with hot sauce, coriander and lime wedges, if you like.

Nutrition Facts : Calories 573 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 7 grams sugar, Fiber 15 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium

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