• Amy Lippert, NTP

Burrito Bowls with Borracho Beans and Fresh Pico

Updated: Oct 5

I love to create “bowls” for dinner and burrito bowls are a staple in my house! To jazz things up I added borracho beans, cilantro lime cole slaw, fresh pico, pickled jalapeños and pickled onions!




Borracho Beans


8oz No sugar Bacon, diced

3 Cans Pinto beans, drained and rinsed

1 Bell pepper, diced

1 Onion, diced

1 Jalapeño, diced

2 Cloves Garlic

15 oz can Diced Tomatoes

1 Lime, juiced

3 cups Chicken broth

1 Tbsp Cumin

2 tsp Smoked Paprika

1 Tbsp Chili powder

1/2 tsp Sea salt (opt if you use salted broth)

1/4 tsp Black pepper

Cilantro (opt)

Green Onion (opt)


Directions:


In a medium pot cook bacon over medium heat, remove and reserve 1 Tbsp bacon fat. Add onion and peppers, sauté 3-5 minutes until softened.


Add garlic, spices, tomatoes, and broth. Cover and simmer 1-2 hours. Stir in bacon, garnish with fresh cilantro and green onion, and enjoy!





Did you make this recipe? Tag @almond.milk.and.cookies on Instagram and hashtag it #almondmilkandcookies






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