Recipes

DIY Burrito Bowls

Prep Time

40 Min

Cook Time

10 Min

Serves

4

Ingredients

Salsa

  • 9 Tomatoes, diced

  • Red onions, diced

  • 6 Jalapeños, seeds & stem removed, diced

  • ½ cup Cilantro, chopped

  • Juice of 3 limes

  • ¼ tsp Dried oregano

  • ¼ tsp Ground cumin

  • ¼ tsp Garlic powder

  • Salt & pepper to taste

Burrito Bowl

  • 2 cups Brown rice

  • 2 cups Tri-color quinoa

  • 1 can Pinto beans, drained

  • 1 can Black beans, drained

  • 1 can Sweet corn, drained

  • 1 Red onion, diced

  • 2 cups Romaine lettuce, chopped

  • 1 cup Red cabbage, chopped

  • 2 Avocados, sliced

  • 2 Jalapeños, seeds & stems removed, diced

  • ½ lb (2 cups) Tillamook Pepper Jack Cheese, grated

  • ½ lb (2 cups) Tillamook Medium Cheddar Cheese, grated

  • ½ cup Scallions, chopped

  • ½ cup Cilantro, chopped

  • 1 container Tillamook Sour Cream

  • 2 Limes, sliced into wedges

Tools

  • Mixing bowl

Directions

  1. Combine all salsa ingredients in a mixing bowl and set aside.

  2. Cook brown rice and tri-color quinoa according to packaging instructions.

  3. Open and drain beans and corn. You can heat the beans on the stove top or serve them straight out of the can! Put beans, corn, and veggies in individual serving bowls.

  4. Gather your family members to build their own burrito bowl with the grains, beans, grated Tillamook Cheeses, along with sweet corn, red onion, lettuce, red cabbage, avocado, and jalapeño.

  5. Garnish each bowl to your family’s liking with scallions, cilantro, Tillamook Sour Cream and your homemade salsa.

  6. Finish it off with a squeeze of lime juice and dig in!