Saturday, March 30, 2013

Burrito in a Bowl

As a home cook, I'm a big fan of one-pot meals, or anything I can just mix all together and serve in a bowl. My favorite part of this recipe is that it requires little preparation -- I don't have to get out a knife and cutting board. This is a great recipe if you want something easy, quick and filling. I like to make it when we go camping in our travel trailer, because its ease of preparation makes it great for a small kitchen.

I call this "Burrito in a Bowl" because it was originally inspired by the ingredients in a beef and bean burrito, but it has evolved over time and I guess a more appropriate name now would be "Mexican Casserole" because of the use of the whole wheat fusilli instead of rice. But we still call it "Burrito in a Bowl", so I'm sticking with it.

This recipe lends itself to creative additions--I've been known to add black olives, for example, which makes this a great way to use up that can of olives you opened for another recipe (like a pizza), but you only needed a partial can so you stuck the leftovers in the fridge because you didn't want them to go to waste. ;-) I used to make it entirely with ground beef (no beans), but for the sake of our diet I cut the amount of meat I use and added the pinto beans. If you want to add a bit of crunch, try putting a little bit of shredded cabbage on top before serving.

You might notice in the ingredients that I like to buy organic. You can substitute whatever brands you might have on hand, though. This serves 2 people, and by my calculation, is only 460 calories per serving.

April's Burrito in a Bowl

4 ounces Delallo Whole Wheat Organic Fusilli No. 27
1/2 pound 93% lean ground beef
1/2 cup (130 grams) Full Circle Organic Pinto Beans, drained in a colander and rinsed
1/4 cup Amy's Organic Mild Salsa
Jalapeño sauce to taste (since the other flavors in this recipe are mild, feel free to spice it up)
3/4 cup (85 grams) Cascadian Farm Frozen Organic Sweet Corn
1/4 teaspoon kosher salt
3 Tablespoons Daisy Light Sour Cream
1/4 cup (28 grams) Sargento Shredded Sharp Cheddar Cheese
Fresh or dried cilantro to garnish

Cook fusilli according to package directions.

In a large, non-stick skillet, cook ground beef until it is just done (a little bit of pink showing is OK), stirring frequently. Add the pinto beans, salsa and jalapeño sauce and continue cooking for about 5 minutes.

Add the corn and cook, stirring frequently, until the corn is heated through (another 2-3 minutes).

Turn the heat down low, and add the salt and sour cream, and stir until it's incorporated. You don't want to have it on the heat too long, or the sour cream will start to curdle and look a little "grainy". Stir in the pasta, and then the cheese. Leave on the heat until the cheddar just starts to melt.

Garnish with cilantro and enjoy!

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