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Mexican Burrito Bowl - Tacos- Nachos (Vegetarian, Chicken or Ground Beef)

Cheryl White
Many people like burrito bowls! This recipe is simple to make and it excellent to serve your family and/or friends! This recipe can be made for vegans or with beans, chicken and/or beef. You can double the meat in this recipe for larger serving sizes or to serve more people. This recipe also includes ingredients for guacamole and an optional topping recipe for vegan chipotle aioli sauce.
My son loves Chipotle and this is a cost effective way to make healthy and organic burrito bowls, tacos, or nachos for your family and friends.
This recipe could also be used without quinoa to make tacos by adding corn tortillas (see the INSTRUCTIONS SECTION for a homemade corn tortilla recipe).
This recipe could also be used to make healthy nachos by using corn tortilla chips - find the link to my favorite tortilla chip brand recommendation in the NOTES section for the brand I personally choose, which is made with avocado oil - not safflower or sunflower oil.
The burrito bowl recipe uses Quinoa in place of rice for several reasons:
1. Quinoa cooks in 12 minutes and rice takes 45 minutes to cook.
2. Quinoa has many health benefits and is not considered a grain - it is a seed, is rich in vitamins and minerals, is considered a good source of fiber and protein (it contains all 9 essential amino acids).
3. Brown rice can commonly contain arsenic from the soil - even some organic brown rice - if you choose organic brown rice, I highly recommend the brand I personally choose to protect your health and your family's health because it is lab tested for purity (link can be found in the NOTES section at bottom of recipe).
Print Recipe
Servings 4 people

Ingredients
  

Protein - Beans

  • 1 29 oz can black beans or pinto beans, drained and washed (or 3 cups fresh cooked beans)

Protein - Chicken or Beef with Taco Seasoning

  • 1 lb 95% lean ground beef
  • 1 lb boneless, skinless chicken, chopped
  • 1 TB olive oil
  • 2 tsp chili powder
  • 1 tsp cumin
  • ½ tsp oregano
  • ½ tsp garlic powder
  • ¼ tsp pink himalayan salt
  • ¼ tsp black pepper
  • 2 TB tomato paste
  • ½ cup water

Quinoa

  • 1 cup quinoa
  • 2 cups organic bone broth or purified water
  • ⅛ tsp pink himalayan salt

Toppings

  • 3 large red and orange peppers (or any combination of red, orange, yellow or green peppers you like)
  • 1 large red or yellow onion, thinly sliced
  • 1 TB olive oil
  • ¼ head red cabbage, thinly sliced
  • 1 16 oz jar salsa
  • 1 cup mango, peeled and chopped

Optional: Dairy Toppings

  • 1 cup cheddar cheese, shredded
  • 1-1.5 cups sour cream

Optional: Guacamole

  • 2 large avocados, ripe, without peel
  • ¼ cup red onions, finely chopped
  • 1 small lime (juice only)
  • 1-2 TB fresh cilantro, chopped
  • 1-2 cloves garlic, fresh pressed
  • ¼ tsp pink himalayan salt
  • pinch pepper
  • 1 small jalapeno pepper, chopped (no seeds)

Optional: Vegan Chipotle Aioli Sauce

  • See recipe link in Instruction Section

Instructions
 

Prepare the Protein

  • Select ground beef, chicken and/or black beans (or pinto beans) for the protein topping.
  • If you will be making vegan burritos or want to add beans and meat to the Burrito Bowl, drain and rinse the beans and add to a small pan. Add 1 TB water and ½ tsp of garlic powder and stir.
    Heat the beans on low heat for a few minutes after prepping the meat and toppings.
  • If you will be making chicken burritos, finely chop the chicken and add olive oil, chicken and the taco seasonings to a large saute pan (or season with spices of your choice). Cook all the way through, approximately 10-15 minutes. After cooking, add the tomato paste and water, stir well and heat.
  • If you will be making ground beef burritos, add the beef and taco seasoning to a large saute pan and add 2 cloves of fresh pressed garlic. Cook meat all the way through, approximately 10-15 minutes. After cooking, add the tomato paste and water, stir well and heat.

Cook Quinoa

  • Add 2 cups bone broth (or water) to a medium pot and bring to a boil. Add the quinoa and pink salt when it begins to boil and cover and turn down to simmer.

Cook Peppers and Onions

  • Slice the peppers and onions and to a large saute pan with 1 TB olive oil and cook for 5-10 minutes until slightly soft. You can use a lid on the pan to cook the peppers more quickly.

Make Guacamole and Mango Toppings

  • If adding mango topping, peel, slice and dice a fresh mango or use frozen mango chunks (they thaw very quickly).
  • Add soft avocados and to a medium bowl and smash.
  • Chop the red onions, cilantro and jalepeno and add into the bowl with avocado.
  • Add the lime juice, fresh pressed garlic, pink salt and pepper into the bowl and mix well.

Make Chipotle Aioli Sauce (Optional)

Make Homemade Corn Tortillas for Tacos (Optional)

Notes

The meat seasoning recipe was adapted from Easy Ground Beef Tacos
Cheryl's Recommended brand for Organic Brown Rice that is tested for purity:
Mega Bucket Organic Short Grain Brown Rice
Mega Bucket Organic Long Grain Brown Rice
Cheryl's Recommended Tortilla Chip Brands - made with organic corn and avocado oil - neither of these contain safflower or sunflower seed oil
Siete Maiz Corn Tortilla Chips with Avocado Oil and Sea Salt
Sprouts Organic Corn Tortilla Chips with Organic Avocado Oil