I gather Chipotle made burrito bowl a common term for those who wanted to cut a few carbs out of a burrito. Wherever the idea came from, it’s a good flexible meal and leftovers work well too, for packing up a lunch or eating a late dinner. With my oldest living back at home but having class two nights a week, a dinner that reconstructs well is as appreciated as a dinner that deconstructs for those with younger kids!
Thanks to Dinner: A Love Story for the reminder. I’ve done this before without having a name for it, often using leftover chicken for quesadillas or burritos or tacos and heating it up with some Mexican flavors, letting everyone add what and how much they want to their plate. I typically include shredded lettuce, shredded cheese, avocado or guacamole, sour cream and salsa.
My experiments with dressing up black beans made me appreciate having a small stash of caramelized onions in the refrigerator, which is what I used tonight as I had some leftover from when I grilled steak and baked potatoes the other night.
And adding cilantro and lime juice to rice goes great with Mexican food and Indian food.
I made my usual guacamole, mashing an avocado up with some lime juice and garlic salt. Next time I might try DALS version with some ground cumin.
I had no leftover chicken so did cook up a chicken breast specifically for this tonight and followed DALS’ version and it came out great.