Burrito Bowls

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.

	this recipe	typical
fat	20%	1%
protein add	100%	100%
salt	0%	0%
aromatics	12%	1%
acid	5%	0%
vegetables and beans	158%	35%
liquid	36%	0%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

	2 (8-inch) flour tortillas (taco size)
109 g	1/2 cup vegetable oil
200 g	1 ripe avocado
10 g	2 teaspoons lime juice
1 g	1/8 teaspoon salt
822 g	2 Roma tomatoes (diced)
113 g	4 oz. sour cream
113 g	1 cup shredded Mexican cheese blend (Cheddar and Monterey Jack are great)
555 g	3 cups cooked rice (see notes)
43 g	3 tablespoons butter (melted)
31 g	2 tablespoons lime juice
1 g	1/2 teaspoon ground cumin
33 g	1/3 cup cilantro (roughly chopped. Plus more to garnish bowls.)
154 g	1 cup whole kernel sweet corn (drained and rinsed)
180 g	1 cup black beans (drained and rinsed)
30 g	2 jalapeno peppers (seeded and diced)
8 g	1-2 teaspoons hot sauce
2 g	1/4 teaspoon EACH: garlic powder, onion powder, salt
454 g	1 lb. ground beef
80 g	1/2 cup white onions (diced)
12 g	4 cloves garlic (minced)
28 g	1 oz. packet taco seasoning (see notes for my homemade recipe)
158 g	2/3 cup water

Method: 8 steps, published by thecozycook.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I've been wanting to make this since you posted the recipe, and finally did tonight. It's SO GOOD! I used all your toppings but started it off on a bed of shredded lettuce (the way I get it in "those" restaurants) and everything worked so well together. Perfec” — a cook, 5.0★

“This was delicious! It seemed more like a taco bowl to me than a burrito bowl, but whatever you call it ... it was AMAZING! My husband even put on some Mariachi Band music while we ate and it felt like we were at a fancy restaurant! Definitely restaurant qu” — a cook, 5.0★