When I first heard of the concept of a burrito bowl, I didn’t have much interest. Give up the tortilla? No thanks! I like my burritos complete with beans, rice and tortilla. Double carbs wrapped in carbs. What could be better?
I think it was a post-burrito coma one afternoon that gave me that first nudge to try out burrito bowls. Wouldn’t you know it, I didn’t miss the tortilla! There’s plenty going on in most burritos, and generally, when you bowl-ify them, you end up adding more stuff, because you’re no longer limited to the amount of food that can fit inside a tortilla.
At some point I even started ditching the rice. It was cauliflower rice that first did it for me, and now I’m even experimenting with different types of veggie rice to create lightened-up burrito bowls. For this particular bowl, I went with carrot rice, because I love how the sweetness of carrots pairs with spicy Tex-Mex flavors.
The process for making carrot rice is essentially the same as that for making cauliflower rice, and you can substitute cauliflower for the carrots here if you’re really attached to cauliflower rice. I topped my carrot rice with some refried black beans and fajita-style pan-seared peppers and onions. The refried beans satisfy my need for some creamy texture, allowing me to resist the urge to top my bowl with gobs of guacamole and instead go with just a couple of avocado slices. If you want to lighten up your bowl even more, skip the avocado altogether and top it with a few spoonfuls of your favorite salsa.
For the refried black beans:
For the carrot rice:
For the veggies:
For topping (optional):
Make the refried black beans:
Make the carrot rice:
Make the veggie:
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