This Chorizo Burrito Bowl while packed with Mexican flavors, is a healthier than any version you’ll get in a restaurant but still just as delicious! Not only is it healthy, it’s a quick, delicious meal. Home-made chorizo takes center-stage on a bed of Cilantro Lime Rice along with tomato salsa, corn, black beans, lettuce, and so creamy guacamole. Pack it for lunch or get a quick dinner on the table, it’s a guaranteed favorite.

Ingredients:

• 1 cup – Lettuce, shredded
• 1 tbsp – lime juice
• Salt, to taste
• 1 cup – Cooked Chorizo
• 1 cup – Cooked Black Beans (see linked recipe for home cooked black beans or use canned – just rinse before using)
• 2 cups – Cilantro Lime Rice
• 1/4 cup – Queso Fresco cheese (I avoid it to keep it healthier, but use it for the kids)
• 1/4 cup – Greek yogurt (replacing sour cream with yogurt makes it healthy while providing the same, delicious, creamy flavor
• 1/4 cup – Pico de Gallo
• 1/4 cup – Corn Salsa
• 1/4 cup – Guacamole

In a rush: You can make it easier by using store bought chorizo (I have used V&V Supremo brand when in a pinch), and canned black beans – just rinse it out before using.

Method:

1.  In a bowl, combine cabbage, lime juice, and salt . Combine and refrigerate until needed
2. To serve:
   1. Layer each serving bowl with half a cup of the Cilantro Lime rice. Top rice with black beans, Chorizo, lettuce, cheese, yogurt, pico de gallo, corn salsa and guacamole, spreading it evenly across the bowls.
   2. Enjoy!

Note:

1. If using store-bought chorizo, it will need to be cooked
   • Heat a pan and add 1 tbsp of oil
   • When oil is hot, add 1/2 a chopped onion. Fry onion for 2-3 minutes and then add chorizo.
   • Sauté for 7-8 minutes on a medium flame, stirring and breaking the meat up with the spatula, until it is fully cooked through and meat turns from bright red to reddish-brown