burrito bowls

22 May, 2026

Ingredients

Protein

Chicken

• ½ medium red onion, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 2 tablespoons adobo sauce
• 2 tablespoons olive oil
• 2 tablespoons ancho chile powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon salt
• ½ teaspoon black pepper
• water, as needed
• 4 pounds boneless, skinless chicken thighs

Steak

• 3 cloves garlic
• 2 tablespoons adobo sauce
• 2 tablespoons ancho chile powder
• 2 tablespoons avocado oil
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• salt and freshly ground black pepper
• 4 pounds steak such as sirloin, round steak, or flat iron steak

Black beans

• 1 lb dried black beans, soaked for 24 hours, then parboiled
• 2 medium onions, diced
• 6 cloves garlic, minced
• 1 tbsp adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 bay leaves
• lemon juice, to taste
• lime juice, to taste
• salt and freshly ground black pepper
• water, just enough to cover

Cilantro lime rice

• 4 cups basmati rice
• 2 limes, zested and juiced
• 6 cups water
• 2 tbsp avocado oil
• 1 tbsp kosher salt
• 1/2 cup cilantro, chopped

Toppings

Pickled onions

• 2 red onion
• 2 limes, juiced

Corn salsa

• 2 bags of frozen corn (16 oz each), cooked and cooled
• 2 tbsp pickled onions
• 1 tbsp cilantro
• salt, to taste

Tomato salsa

• 8 tomatoes, diced
• 2 tbsp pickled onions
• 1 tbsp cilantro
• salt, to taste

Extras

• romaine lettuce, shredded
• cheese, shredded
• sour cream
• lime wedges
• jalapenos, seeded and diced
• cilantro
• hot sauce

Instructions

1. Soak beans. Make adobo sauce.

2. Make the marinade: Place the ingredients into a food processor and process until smooth. Pour the marinade into a 1-cup measuring cup and add enough water to reach to 1 cup. Pour over protein and refrigerate for 24 hours.

3. Make the beans: Sauté onions and garlic in large saucepan until translucent and fragrant. Add the adobo sauce, spices, and bay leaves and mix until combined. Throw in beans and cover with just enough water. Let simmer for 30 minutes.

4. Make the rice: Rinse rice until water runs clear. Put in a pot and cover with water, salt, and oil. Let it come to a boil with the lid off, then simmer on low with lid covered for 15 minutes. Turn off heat and let it sit for 10 minutes. Fluff rice, and mix in lime juice and cilantro.

5. Pickled onions: Combine ingredients in a tupperware and refrigerate.

6. Corn salsa: Combine ingredients in a tupperware and refrigerate.

7. Tomato salsa: Combine in a tupperware and refrigerate.

8. The rest: Chop up lettuce and store in a tupperware. Do the same with cilantro and lime wedges.

9. Serve rice with beans, protein, and all the toppings.