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Mateo's Burrito Bowl

Serves 2

Author: Stephanie Ganz

There are few lunches as versatile and filling as a burrito bowl, and I find myself leaning on them often to clean out leftover proteins and other random ingredients I find in the fridge. In addition to the ingredients in this recipe, you could use avocado or homemade guacamole, radishes, fresh or pickled jalapeños, and whatever beans, cheese, and protein your heart desires. Think of this as a template, and then do your own thing. Just don’t skip the salsa!


4 cups basmati rice, cooked

2 tablespoons cilantro, finely chopped

Juice of ½ lime

1 (15 oz) can black beans

½ cup shredded cheddar cheese

2 cooked chicken breasts, diced

¾ cup Mateo’s Salsa (I used Medium)

½ head romaine lettuce, shredded

½ cup sour cream

¼ cup red onion, finely diced


Thoroughly combine cooked basmati rice with cilantro and lime juice. Divide evenly between two bowls, and set aside. Drain black beans, and add to a sauce pan with ¼ cup Mateo’s Salsa. Heat over medium heat until simmering. Add a few big spoonfuls of beans to the rice (you may not use all the beans. If not, allow the remaining beans to cool and then save them for another use). Sprinkle with cheddar cheese. Divide remaining ingredients evenly between the two bowls. Garnish with extra cilantro and red onion, and serve with a wedge of lime.