Tortillas/bowls Recipe

Warm tortillas and prepare rice

If using store-bought cooked rice, fluff 3 cups with a fork and season with 1 tsp salt and 1 tbs olive oil. Warm tortillas on a hot dry skillet (30–45 seconds per side) or wrapped in foil in a 350°F/175°C oven for 8–10 minutes. Keep wrapped to stay warm.

Season proteins

In a small bowl combine 1 tsp cumin, 1 tsp chili powder, 1 tsp garlic powder and 1/2 tsp black pepper. Divide seasoning across the proteins you plan to use.

Cook chicken

If using chicken: heat 1 tbs olive oil in a large skillet over medium-high heat. Add sliced chicken, sprinkle with half the seasoning, and cook 5–7 minutes, stirring occasionally, until cooked through and no longer pink. Remove to a plate and keep warm.

Cook ground meat

If using ground beef/turkey: heat 1 tbs olive oil in the skillet over medium-high heat. Add meat, sprinkle with remaining seasoning, break up with a spoon and cook 6–8 minutes until browned and cooked through. Drain excess fat if needed and keep warm.

Heat beans

If using black beans: warm them in a small saucepan over low heat for 3–4 minutes, stirring occasionally. Optionally mash lightly with a fork for a creamier texture.

Sauté peppers, onions and corn

In the same skillet (add a touch more oil if needed), heat 1 tbs olive oil over medium-high heat. Add sliced onion and bell pepper and sauté for 4–5 minutes until softened and slightly charred. Add corn and cook 1–2 more minutes. Season lightly with a pinch of salt and pepper. Remove to a bowl.

Prepare raw toppings: shred romaine, halve cherry tomatoes and slice avocado. Keep ready for assembly.

Prepare sauces

If desired, thin sour cream or Greek yogurt with 1–2 tsp water or lime juice to make a drizzleable sauce. Warm salsa slightly in a microwave or small saucepan.

Set shredded cheese, sliced avocado or guacamole, chopped cilantro and lime wedges out for assembly.

Build bowls or tortillas in six simple steps: 1) Start with a base: place 1/2 cup cooked rice in a bowl or a warm tortilla on a plate. 2) Add protein: top with 3–4 oz (about 1/3–1/2 cup) of your cooked protein choice (chicken, ground meat or 1/3 cup black beans). 3) Add veggies: spoon 1/4–1/2 cup sautéed peppers & onions and 1/4 cup corn over the protein. Add shredded romaine and halved cherry tomatoes as desired. 4) Add cheese: sprinkle about 2 tbs shredded cheese per serving. 5) Sauces & avocado: drizzle 2 tbs sour cream or yogurt sauce and 2–3 tbs salsa; add 1/4 sliced avocado or 2 tbs guacamole. 6) Finish: garnish with 1 tsp chopped cilantro and a squeeze of lime. For tortillas, fold and eat; for bowls, mix and enjoy.

Store components separately in airtight containers in the fridge for up to 3–4 days. Reheat proteins and rice in the microwave covered for 60–90 seconds or in a skillet until warmed through. Keep fresh toppings (lettuce, avocado) separate until serving.