Chorizo Burrito Bowls Recipe

4 1 1
Chorizo Burrito Bowls Recipe
Chorizo Burrito Bowls Recipe photo by Taste of Home
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Chorizo Burrito Bowls Recipe

Read Reviews
4 1 1
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I'm always on the hunt for fast and filling meals. Chicken sausage makes an awesome one-dish dinner by itself or served with brown rice in a burrito. —Elisabeth Larsen, Pleasant Grove, Utah
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 teaspoons canola oil
  • 1 package (12 ounces) fully cooked jalapeno or chorizo chicken sausage links, sliced
  • 1 medium onion, chopped
  • 1 can (15 ounces) no-salt-added black beans, rinsed and drained
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 cup fresh or frozen corn
  • 1 package (8.8 ounces) ready-to-serve brown rice
  • 2 cups fresh baby spinach
  • 1/4 cup crumbled queso fresco or shredded Monterey Jack cheese
  • Chopped fresh cilantro

Directions

In a large skillet, heat oil over medium heat. Add sausage; cook and stir until lightly browned. Remove from pan.
Add onion to same skillet; cook and stir 3-5 minutes or until tender. Stir in beans, tomatoes, corn and sausage; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in rice and spinach; cook 2-3 minutes or until heated through and spinach is wilted. Sprinkle with cheese and cilantro. Yield: 4 servings.
Originally published as Chorizo Burrito Bowls in Simple & Delicious August/September 2016

Nutritional Facts

1-1/3 cups: 425 calories, 14g fat (3g saturated fat), 70mg cholesterol, 1275mg sodium, 52g carbohydrate (7g sugars, 8g fiber), 27g protein.

  • 2 teaspoons canola oil
  • 1 package (12 ounces) fully cooked jalapeno or chorizo chicken sausage links, sliced
  • 1 medium onion, chopped
  • 1 can (15 ounces) no-salt-added black beans, rinsed and drained
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 cup fresh or frozen corn
  • 1 package (8.8 ounces) ready-to-serve brown rice
  • 2 cups fresh baby spinach
  • 1/4 cup crumbled queso fresco or shredded Monterey Jack cheese
  • Chopped fresh cilantro
  1. In a large skillet, heat oil over medium heat. Add sausage; cook and stir until lightly browned. Remove from pan.
  2. Add onion to same skillet; cook and stir 3-5 minutes or until tender. Stir in beans, tomatoes, corn and sausage; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in rice and spinach; cook 2-3 minutes or until heated through and spinach is wilted. Sprinkle with cheese and cilantro. Yield: 4 servings.
Originally published as Chorizo Burrito Bowls in Simple & Delicious August/September 2016

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justmbeth User ID: 1196484 261805
Reviewed Feb. 25, 2017

"quick bowl to put together. I couldn't find either sausage types specified so I used green chile chicken sausages. I also omitted the corn. The recipe didn't specify whether to cook the rice or not but I did follow the package directions to cook."

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