Monica’s Easy Burrito Bowl (+variations)

Prep Time

15 minutes

Cooking Time

10 minutes


4 servings


1 can of Amy’s Refried Beans with Green Chiles
1-2 packs of tortillas.  I like Engine 2 Brown Rice tortillas (Gluten Free), 365 Brand Whole Wheat, or Trader Joe’s Chile Lime or Low Carb tortillas
2 T chopped red onions
Sliced cherry tomatoes (optional or in place of salsa)  
1 cup of your favorite greens – lightly steamed or just washed patted dry and added (I like spinach or collard greens, etc.) or roasted cauliflower  
1 tsp. coconut oil
your favorite salsa
guacamole or sliced avocado

10-14 oz. hard cheddar cheese 

Arrange tortillas on cutting board.  Spread halfof the tortilla with refried beans, add red onions, greens, tomatoes,cheese.  Fold in half and get ready to cook! 

Warm a skillet on medium heat with a little coconut oil.  Place tortillas on the skillet and cook eachside until it browns a bit.   Flip untilboth sides are done.  Take off ofheat.  Open and add your avocadoslices.  Or just spread on the guacamoleand salsa.  Cut in half or thirds andserve. 

Or if you want to make this into a burrito bowl, substitute brown rice or quinoa for the tortilla. Though try not to use rice from Southern States because of arsenic issues (google it).   I like Lundgren’s from California.  Put in a bowl and add other ingredients.  Enjoy.


If making a BURRITO, steam/warm the tortilla ina wet paper towel in the toaster oven for a few minutes.  Add all of the ingredients and fold up.     

If making a BURRITO BOWL,  just layer and mix all of the ingredients in a bowl (see photo). 

For a QUESADILLA, arrange all of the ingredients on one half of a tortilla shell, mixing the rice, tomatoes and beans to keepthe rice from drying.  Add optional other ingredients, such as guacamoleor salsa later.  Fry the quesadilla on medium heat using a little bit ofoil on a skillet.  Turn when brown, after a couple of minutes. 

For all, top with guacamole, salsa, etc.  Enjoy!


Monica Medrek