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Mexican Burrito Bowls

Prep Time:

10 Minutes

Cook Time:

15 Minutes


5 Servings



About the Recipe

These bowls are perfect if you want to cut back on carbs, but not all the delicious meals that they involve. These burrito bowls will have you forgetting that the tortilla is missing!


  • Cilantro Lime Rice

  • 4-5 Strips of Chicken tenderloins

  • 2 tbsp Taco Seasoning

  • 1-2 tbsp Olive Oil

  • 1 Red Bell Pepper

  • 1 Green/Yellow Bell Pepper

  • Lime Juice

  • Refried Beans

  • Shredded Lettuce

  • Cheese

  • 1/2 Red Onion


  • Pico de Gallo

  • Avocado

  • Sour Cream

  • Fresh Cilantro

  • Salsa


Step 1

Start by warming your beans, I usually do this in the microwave using the directions on the back of the can of beans (my favorite is Amy Refried Beans, they're vegetarian and organic). Also start your cilantro rice following the instructions on the back of the packaging.

Step 2

Wash your produce. Cut the bell pepper into strips, the onions into slivers or chopped (whatever your preference), and prepare your pico de gallo.

Step 3

Wash and cut your chicken. Season with salt, pepper, taco seasoning, and any other seasoning you might like. Warm 1-2 tbsp of Olive oil in a medium pan and cook chicken until golden, or until the temperature has reached 165 degrees.

Step 4

Assemble bowls (serves 5). Evenly divide rice, refried beans, and chicken among the bowls.

Step 5

Refrigerate until ready to eat. Warm bowls in increments of 1 minute (usually 1 minute, stir + 30 seconds, will do the trick). Top with fresh lettuce, onions, bell peppers (option to sauté these with the chicken), pico de gallo, avocado, and/or sour cream and any other toppings to your liking.

Bowls usually good for 5-6 days after assembling.

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