Recipe | Chicken Burrito Bowls
It's no secret that I love to cook and I love to eat. Sometimes preparing the food takes too long - or I just get too hungry - like when I decided it was too much work to roll burritos and instead put it all straight into a bowl. Just cut out the middle man (tortilla) and get straight to the contents. But then I decided that something was missing (maybe it does need a tortilla...I'm suuuuper hungry at this point) and I was approaching hangry at this point when I decided to cook up some grits to take the bowls to the next level. Okay, so maybe just rolling the burrito would've been faster after all. Whatever, this was worth it.
One 14 oz. can of red enchilada sauce
2 tbsp chili powder
2 tsp smoked paprika
1 tsp cumin
1/4 tsp cayenne (optional, if you want a slight kick)
1/4 tsp garlic powder
One 14 oz. can of black beans, rinsed and drained
2 cups of your favorite grits, with cheese of course (If you want to support local and have the most mind-blowing grits of your life, look no further than Corn Mafia's Yellow Hominy Grits For All Y'all - you can order online or find at some shops around town, including White Hills Farm in Dearing)
Fresh cilantro, optional topping
Preheat your oven to 375 while you get your grits started.
While grits are simmering, pop the chicken in the oven for 30 minutes or so (until completely cooked).
When the chicken is almost done, cook the onions and peppers in a skillet over medium high heat for 5 minutes or so, until softened.
Shred up the cooked chicken and add to the skillet with the veggies. Add the enchilada sauce, chili powder, paprika, cumin, cayenne, garlic powder, and black beans. Simmer for 10-15 minutes.
I hope you've added cheese to your grits. I mean, is there any other way?
Put some of those cheese grits in a bowl, top with the chicken and veggie mix.
Optional: Top with some fresh cilantro, maybe some avocado, possibly crushed tortilla chips? There's no wrong way here, folks.