Sneha's Recipe: Guacamole

Mexican Burritos bowls are mainly made with rice, beans, different types of sauces/dips, sour cream and lettuce. Although a burrito bowl sounds elaborate, but it's not so time consuming.

My hubby loved this burrito bowl very much it was just restaurant style, finger licking. It's packed with flavors and an explosion of taste in the mouth as soon as to spoon in, a tangy, a bit of sour, spicy, juicy, cheesy and super tasty, delicious burrito bowl.

The Guacamole is a twist of taste, a tex mex cuisine, Indo Mexican. I have used a typical Indian spice with avocado and it takes this to a different level. I would say spicy and finger licking Guacamole.

So let's start with our delicious meal Mexican Vegetarian Burrito Bowl...

Serves 3 - 4
Ingredients

For Lemony Minty Rice
2 Cups Rice - washed and boiled
1/4 Cup Packed Mint leaves - torn into pieces
1 Tablespoon Lemon juice
Salt to taste

For Guacamole - Indo Mexican Style

Makes One Cup
2 Hass Avocados
1 Small White Onion - chopped
2 Green chillies - chopped
1 Teaspoon Grated Ginger
2 Big Cloves Garlic - grated
1/4 Cup Packed Fresh Green Coriander leaves - chopped
1- 2 Tablespoons Extra Virgin Olive Oil
A Juice of One Small Lemon
1/4 Teaspoon Black pepper powder
1/4 Teaspoon Sea Salt or to taste

Roasted Tomato Salsa Sauce - Vegan & Gluten Free

Onion And Bell Pepper Mix

1/2 Cup Chopped Onions
1/2 Cup Green Bell pepper or Coloured Bell peppers
1/2 Teaspoon Black pepper powder
1/4 Teaspoon Salt or to taste
1 Tablespoon Olive Oil

Other Ingredients

1 Cup Boiled Red Kidney Beans

1 Cup Boiled Black Eyed Peas

1/2 Cup Boiled Corn Kernels
1/2 Cup Chopped Romaine Lettuce Leaves
1 Cup Sour Cream
1 Cup Shredded Cheddar Cheese

Method

Wash and soak 1/2 cup each of dried red kidney beans and black eyed beans separately for 4 hours.

Then pressure cook the red kidney beans with 1/2 teaspoon of salt and 2 cups of water for one whistle on high flame then reduce to flame to low and keep it for 10 minutes. The red kidney bean are boiled to perfection. When the cooker cools down drain the liquid since we require only the red kidney beans. Keep this aside in a bowl.

In the same cooker place the black eyed peas and a cup of water with 1/4 teaspoon salt and take one whistle on high flame. Cool the cooker, drain the liquid since we require only the black eyed peas. Keep this aside in a bowl. This too is ready.

In the same cooker place the corn and a cup of water with 1/4 teaspoon salt and take one whistle on high flame. Cool the cooker and remove the corn. Take out the corn kernels and and keep it aside. This too is ready.

For Lemony Minty Rice

Wash and soak the rice then boil it till done. Drain all the excess water / starch. Add the torn mint leaves and lemon juice in it and give it a good mix. Keep this covered.

Let's prepare Guacamole - Indo Mexican Style

In a blender jar take all the given ingredients with a tablespoon of extra virgin olive oil and blend it to a smooth paste. Remove this in a serving bowl and drizzle the remaining tablespoon of extra virgin olive oil on it so that it doesn't change the color - it remains green. Guacamole is ready.

For the Onion Bell Pepper Mix

Heat oil in a pan and saute chopped onions and bell pepper until soft. Add black pepper and salt to taste in it and turn the flame off. So here you have your fried Onion and bell pepper mix ready.

Keep two bowls ready. Since we are two I made two bowls only for lunch, the remaining we will have it for dinner.
Now all our ingredients are ready. Let's arrange these on the table.
For our Burrito bowl
1 Cup Boiled Red Kidney Beans
1 Cup Boiled Black Eyed Peas
1/2 Cup Boiled Corn Kernels
1/2 Cup Chopped Lettuce Leaves
1/2 Cup Chopped Onions
1 Cup Sour Cream,
1 Cup Shredded Cheddar Cheese
Guacamole - Indo Mexican Style
Roasted Tomato Salsa Sauce
Lemony Minty Rice
Onion And Bell Pepper Mix

In a serving bowl, spread the rice ( according to your requirement)

Top it with boiled black eyed beans & red kidney beans

Now the Onion and Pepper mixture

Shredded cheddar cheese and

3 Tablespoons Roasted Tomato Salsa Sauce

3 Tablespoons Guacamole - Indo Mexican Style

3 Tablespoons Sour Cream

Shredded Romaine lettuce

Boiled Corn kernels

Garnish this layer with some more shredded cheese

And here we are ready our Burrito bowl, just dig your spoon into the bowl and enjoy this satiating meal burrito bowl, full of flavors and nutrients.

Lables : Mexican, Burrito Bowl, One Dish Meal, Main course, Guacamole, Roasted Tomato Salsa Sauce, Lemony Minty Rice, Sour Cream, Sweet Corn, Red Kidney Beans, Black Eyed Peas, Vegetarian, Improv Cooking Challenge

March Improv Cooking Challenge

Beans and Rice

- Chicken Burrito Bowls by Cookaholic Wife
- Southern Style Red Beans and Brown Rice by Pandemonium Noshery
- Taco Rice by Making Miracles
- Southwest Chicken and Rice Soup by Palatable Pastime
- Rajma Chawal (Indian Style Bean Curry with Steamed Rice) by Sizzling Tastebuds
- Greek Cauliflower Rice and Chickpeas by Kate’s Recipe Box
- Menestra de Porotos by A Day in the Life on the Farm
- Mexican Vegetarian Burrito Bowl by Sneha's Recipe

Mexican Burritos bowls are mainly made with rice, beans, different types of sauces/dips, sour cream and lettuce. Although a burrito bowl sounds elaborate, but it's not so time consuming. My hubby loved this burrito bowl very much it was just restaurant style, finger licking. It's packed with flavors and an explosion of taste in the mouth as soon as to spoon in, a tangy, a bit of sour, sp...

Guacamole, a dip made from avocados, from Mexico. This is my daughter's favorite, she can have it with anything she fancies.

Ingredients
1 Avocado
Salt to taste
2 Teaspoon Fresh Lime Juice
2 Small Baby Onions - finely chopped
¼ Teaspoon Cayenne pepper
1 Teaspoon Coriander Leaves

Method

Cut avocados in half, lengthwise and use a spoon to scoop out the seed. Scoop out the flesh and add to a bowl.

Add lime juice then use a fork to mash until creamy, but still chunky. Stir in the , cioriander leaves, cayenne pepper, onions and salt . Taste the guacamole and adjust with additional salt, peppers, or lime juice.

Serve immediately or cover with cling film and refrigerate up to one day.

Serve with tortilla chips or next to your favorite fajitas or tacos
Labels : Avocado, Lime, Guacamole, Dipping Sauce, Healthy, Improv Cooking Challenge, Vegan, Gluten free, Single Serving

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