Grammy's Kitchen · Burritos · Burrito Bowl
One of 111 burritos recipes we measured
from www.twopeasandtheirpod.com
9 cooks on www.twopeasandtheirpod.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 1% | 1% |
| protein add | 100% | 100% |
| aromatics | 0% | 1% |
| vegetables and beans | 36% | 35% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon olive oil or avocado oil |
| 675 g | 3 cups shredded rotisserie chicken, (or cooked cubed chicken) |
| 6 g | 1 tablespoon taco seasoning |
| 555 g | 3 cups cooked rice, (white, cilantro lime, Mexican, brown or cauliflower rice*) |
| 45 g | 1 1/2 cups chopped Romaine lettuce, (or your favorite greens) |
| 425 g | 15 oz black beans or pinto beans, (rinsed, drained and warmed) |
| 154 g | 1 cup frozen sweet corn, (warmed (can use fresh sweet corn)) |
| 242 g | 1 cup halved grape tomatoes |
| 113 g | 1 cup shredded cheese, (Mexican blend, Monterey Jack or cheddar) |
| 33 g | 1/3 cup chopped cilantro |
| Guacamole, (or avocado slices) | |
| Pico de Gallo, (or salsa) | |
| Pickled Red Onions | |
| Sour Cream, (or plain Greek yogurt) | |
| Creamy Cilantro Lime Dressing, (for drizzling) | |
| Lime wedges, (for serving) |
Method: 3 steps, published by www.twopeasandtheirpod.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe was easy and delicous. We did leave out the pickled red onions. Because my family loves cheese, I mixed hot pepper cheese and cloby cheese and of course used more than 1 cup.” — a cook, 5.0★
“It's a flavor-packed experience. Thanks for the recipe.” — a cook, 5.0★