Kelley's Quick Burrito Bowl

Wanting to skip the torilla but still want a quick and easy buritto-like meal? Try Kelley's Quick Burrito Bowl!

Ingredients:

1/4 cup vegetable broth

1 bag (16-oz) cauliflower rice
1 bag (16-oz) frozen okra (or broccoli)
1 jar (24-oz) salsa
1 ½ cup roasted corn (or regular)
1 can (15-oz) (vegan) refried beans (or black beans)
4-oz guacamole

Directions:

1. Line a large skillet with ¼-cup broth.
2. Add cauliflower rice and okra (if using broccoli steam separately or microwave as directed) and cook until cauliflower rice is just soft and okra has thawed.
3. Stir in salsa, corn and beans, or serve over cooked cauliflower rice.
4. Top with guacamole before serving.

Notes:

• Serves 2
• Time: 15 minutes or less
• Per serving: 421 calories, 6.5g fat, 77.4g carbs, 16.4g fiber, 26.7g sugars, 22.9g protein 

Breakfast: Robert Rodriguez' Sin City Breakfast Tacos

These aren't really breakfast for us. These go in the Breakfast for Dinner category. But they are very good.

Ingredients

We make them as burritos, not tacos.

Ingredients:

Tortilla
2 cups unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup butter at room temperature
3/4 cup warm water, plus additional for dampening tea towel
bacon drippings (optional)

Tacos/Migas/Burritos
large potato, peeled and diced
large tomato
medium white onion, peeled and sliced
green jalapeno, minced
corn tortillas, 4 days old and sliced into strips
5-6 eggs, lightly beaten
corn oil
butter
salt and pepper

Directions:

Tortillas

1. In a large mixing bowl, combine the flour, salt and baking powder. Cut in the butter with a pastry blender or your hands until well-mixed and a coarse, sandy texture is achieved. Add warm water and form into a dough. Knead the dough on a floured surface until it is not sticky - it should be smooth and elastic. Make 8 to 10 balls and put these on a baking sheet. Dampen a tea towel with warm water, cover the dough and let rise for 20 minutes. 

Tacos/Migas/Burritos

1. Heat 2 tablespoons corn oil in a nonstick pan on medium heat. Fry the potatoes until soft but not crispy. Add salt and pepper. Scoop the potatoes to a plate lined with a paper towel. Heat 2 tablespoons corn oil in the same pan to fry the tomato, onion and jalapeno until the onion begins to soften. Put aside and keep warm.
2. In the same pan, heat 2 tablespoons of oil and fry the corn tortilla strips until crispy. Put aside on a plate lined with a paper towel. Heat 2 tablespoons butter in same pan and lightly scramble the eggs.
3. Combine the tomato mixture, corn tortilla strips and eggs on a platter. Put aside and keep warm.
4. 
   
5. Shape the flour tortillas into thin round circles about 6 inches in diameter using a rolling pin. Heat a skillet over medium heat, adding bacon drippings if desired. Cook the tortillas until bubbles form and brown specks appear, about 1 minute. Flip and cook another minute. Keep tortillas warm, stacking them until ready to serve.
6. Divide the potato and egg mixture onto the flour tortillas. Fold in half or burrito-style. Serve and enjoy.

Other Notes:

• The original recipe can be found here.
• Tortillas make 8-10.