Happy Cinco de Mayo! While some of you may be out celebrating with your friends and family at authentic Mexican restaurants, it can be just as enjoyable to create your own Cinco De Mayo meal at home! With minimal yet delicious ingredients, you can spice up your celebration with this DIY burrito bowl recipe.Cooking can be a hassle for some people, but this recipe is bound to show you how quick and simple it truly is to make a delicious meal, even on a time crunch.
What makes a delicious meal? The key is seasonings! Lucky for you, this recipe offers an awesome spice mix, similar to taco mix, but without the added sodium you would find in a pre-made packet from the store. For most, it seems cooking tends to be hassle because of the lack of knowledge on how to cook. Cooking is just like any other skill — the more you do it, the better you get! If it’s something you’re truly looking to improve at, don’t give up just yet!
The best part about Mexican recipes like this one is how customizable they are. With a ton of different topping options, everyone is destined to find a combination they like. Let your guests put all the fixings in their own bowl or tacos and they’ll assemble their own perfect combination!
DIY Burrito Bowl Recipe
Start to finish: 30 minutes
What you need:
- 2 to 3 chicken breasts [Substitute tofu or meatless crumbles if vegetarian or vegan!]
- 2 cups grain of choice — quinoa, rice, couscous, etc.
- 1 bell pepper, cut into strips~1 red onion, cut into strips
- 2 cloves garlic, finely diced
- 1 tbsp extra virgin olive oil
- 1 can black beans
- 1 cup corn [frozen, canned, fresh]
- 1 to 2 tsp black pepper
- 1 to 2 tsp pink salt
- 2 tsp cumin
- 2 TSP paprika
- 1 tsp chili powder
- 2 tsp onion powder
- Plain Greek yogurt [in place of sour cream]
- Avocado or guacamole
- Shredded cheese
- Diced jalapeño [if you’re feeling spicy!]
- Hot sauce
- Heat the oven to 400 degrees F.
- Cook grain of choice according to directions on package.
- Combine spices in a bowl, mix until well combined.
- Prep baking sheet lined with foil or parchment paper [lightly oiled.]
- Prep chicken breasts for seasoning. Trim fat and other pieces of the meat that you may not want.
- Evenly cover both sides of chicken breasts with spice mix. Set roughly ¼ spice mix aside for fajita mix seasoning. Place chicken breasts on baking sheet.
- Bake chicken for about 20 minutes [baking time will vary depending on size of chicken breasts.] Once the chicken breasts appear white on the outside, start to brown, and juices are running from chicken, check for doneness by cutting into the center of a chicken breast. The center will be white if fully cooked. Any pink color is a sign that the chicken is not fully cooked. If you have cooking thermometer, stick thermometer in the center / thickest part of the chicken breast. 165 degrees F is the temperature at which chicken is fully cooked.
- Cut bell pepper and onion into strips for fajita mix
- Place 1 tbsp olive oil into a frying pan [oil is ready when it becomes loose, runny and spreads easily across the pan]
- Add fajita mix to pan. Pour in remaining spice mix. Mix until evenly coated. Cover pan with lid. Stir occasionally for about 5-10 minutes.
- Add garlic to fajita mix. Fajita mix is fully cooked depending on preference of doneness [crunchy peppers vs. soft peppers]
- Drain beans and corn if canned. Rinse to remove added salt from canning process.
- Once chicken is fully cooked, let rest for 5 to 10 minutes. After, shred with two forks by pulling in opposite directions.
- Assemble bowls, tacos or burritos! Customize to your liking by trying different combos of toppings and add-ins!
Best paired with a margarita on the rocks! Hope you enjoy : )