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Veggie Burrito Bowl Bake Recipe

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This recipe for Veggie Burrito Bowl Bake is from The Mountain View Fellowship Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
I large clove garlic (Minced)
1 medium onion (Minced)
¾ c / 175 ml uncooked rice
¾ tsp ground turmeric
1 ½ c / 375 ml chicken or vegetable broth
16 cups / 4L fresh spinach (loosely packed)
1 ½ teaspoons garlic (minced)
Salt and pepper to taste
2 cups 500 ml cooked black beans
1 tablespoon chili powder
1 Cup / 250 ml Monterey Jack cheese (shredded)
Directions:
Directions:
In a saucepan use 1 tablespoon of oil and saute garlic, onion, rice, and tumeric until the onion is tender. Stir often. Add broth and mix well. Simmer, covered, until liquid is absorbed, about 15 minutes for white rice or 40 minutes for brown rice. Remove from heat, let stand for 5 minutes, fluff with fork.
While rice cooks, heat 1 tablespoon of oil in a frying pan on high heat. Add garlic and spinach one handful at a time as it wilts, adding a little water as needed to prevent sticking. Spinach should be moist with loose leaves, not clumped together.
Mix beans and chili powder in a bowl. Layer ingredients as follows in a 2 quart / 2 L casserole: half of the spinach, all of the rice, all off the beans, and the remaining spinach. Sprinkle cheese on top. (At this point, the casserole may be tightly covered and refrigerated.) Cover and bake at 375F / 190C until sizzling, 45 minutes. Or heat in the microwave for about 10 minutes then let stand for 5 minutes. Serve by spooning into warm flour tortillas. Optional garnishes: salsa, avocados, guacamole, sour cream, tabasco pepper sauce, chopped fresh cilantro, and lime wedges.

 

 

 

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