I love to read cookbooks and had one on my bedside table called Bowl Food. I don’t remember where I got the cookbook but I read it the other night and there were SO many recipes I want to try. They range from soups to entrees to salads to rice dishes or curries. It’s a pretty neat cookbook. So for dinner the other night I decided to make a bowl food.
I’ve made burrito bowls before but this wasn’t quite the same. It was a mixture of fresh foods with leftovers with very good results. We loved it!
I put my rice on to cook and set the timer for 5 minutes before it was cooked. I stirred in lime juice and cilantro and let it finish cooking. Time to heat the rest of the bowl’s ingredients.
To a large nonstick skillet I added my shredded pork and a can of black beans. I cut a few roma tomatoes into chunks and added them to the skillet with a small handful of chopped cilantro.
For the fun of it I diced 8 small white corn tortillas into 1” pieces and added them to the skillet. I also added a small can of diced jalapenos and stirred well.
I needed a bit more moisture so I added a cup of Pace salsa along with some oregano, garlic powder, cumin, salt, pepper and cayenne. I stirred well and let it come to a bubble over medium heat.
When the pork mixture was heated through I served it over the lime cilantro rice and garnished the dish with lots of shredded cheese.
As I mentioned before, we loved the flavors in this bowl. Whether it was more like a bowl of enchiladas or burritos or soft tacos, I can’t decide. It had flavors of all of the above. The texture of the shredded pork and the black beans, combined with the little pieces of tortilla that soaked up the sauce was just right. The cheese tied it all together into delicious bites of flavor.
The bowl would also be great with a few more garnishes such as diced avocado, black olives, even some sour cream. We were content with it as is but possibly will add more garnishes when we eat the leftovers. The bowl is super adaptable to fit your mood!
2 cups Mexican-style Shredded Pork
1 can black beans; drained
1 small can diced jalapenos and liquid
4 Roma tomatoes; cut into 1” chunks
¼ cup cilantro; chopped
1 cup salsa (I used medium heat Pace)
½ teaspoon garlic powder
½ teaspoon oregano
1 teaspoon cumin
Large pinch cayenne
8 small corn tortillas; cut into 1” squares
Lime cilantro rice
Shredded cheese (I used Colby jack) for garnish
Green onions; diced for garnish
Cook 4 cups of rice following directions on package. 5 minutes before done stir in 1 tablespoon lime juice and 1 teaspoon dried cilantro.
In a large skillet add shredded pork, black beans, jalapenos, tomatoes and cilantro. Add seasonings and salsa and stir occasionally over medium heat until bubbly and heated through.
Stir in tortilla squares and heat about 5 minutes more.
Serve over rice. Garnish with shredded cheese and diced green onions.