Burrito Bowls with Slow Cooker Chili Verde

Burritos are one of my favorite foods.  If I didn't care about my health at all, I would probably eat one every single night until I got sick of them (which wouldn't happen, so my health would be in really big trouble).  While I am not sure who "invented" the burrito bowl, I am so happy I finally jumped on the burrito bowl bandwagon.  Being the burrito traditionalist that I am, I resisted these bowls for a long time; I mean, burritos should not be eaten with a fork. But, after listening to my husband complain about his expanding waistline for months, I decided we would skip our usual taqueria burritos and have a burrito bowl instead.  

You guys, I finally get it.  I finally understand why burrito bowls were all over Pinterest for so long.  They're bright, colorful, and a much healthier option than it's traditional alternative.  They are also a great way to introduce new vegetables to picky toddlers.  Octavian actually chomped on a bell pepper.  And, of course, he ate the black beans and loved the slow cooker chili verde.  Burrito bowls are also perfect for parties, big and small.  Toss some toppings into bowls, cook up a pot of rice and, for your meat-eating friends, try some slow cooker chili verde.  No matter what drives you to make this dinner, it's easy and fast!  Chop up some extra veggies and you'll have the perfect easy and healthy leftover lunch or dinner for the next day.

Burritos aside, it's weekend time!  It may be mid-October, but California is hanging onto the sunshine.  Temperatures in the high 80s all weekend, we're planning a little trip to the pumpkin patch.  This time last year, Octavian was just starting to stand up on his own.  This year, he is running to the biggest pumpkin he can find, picks it up and carries it as far as he can.  He is not pleased when I try to help.  We plan to carve our pumpkins, but now that I actually think about it, I doubt my child will actually let me get my hands them.  Even once we bring them home.  Other plans for the weekend?  lots of cooking.  I picked up quite a few acorn and butternut squash at the market and I can't wait to try some new recipes.  

What's the weather like in your neck of the woods?  I always forget I live in Central California and associate October with changing leaves and crisp, chilly mornings.  I'm not complaining, I'm loving this weather while it lasts, but I'm always just so confused in October.  Do I want to bbq?  Warm up with soup?  Eat pasta? 

I know, my life is just soooo hard

So I'm thinking I'm just going to continue making a little bit of everything, at least until the rain comes (please please please) and soup takes over the house.  What are your favorite recipes this time of year?  

Burrito Bowls with Slow Cooker Chili Verde

Slow Cooker Chili Verde Recipe HERE
Prep Time: 30 minutes  /  Cook Time (if cooking the Chili Verde): 4-8 hours  /  Total Time:  4 hours 30 minutes (minimum)

Ingredients

1 cup uncooked rice (I used brown rice)
1 pint cherry tomatoes, cut lengthwise
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, rinsed and drained
1 small red onion, chopped
1 bell pepper, seeded and chopped

Optional Toppings:
Shredded Cheese
Sour Cream
Salsa and Guacamole
Green Onion
Cilantro
Jalapeno
Fresh Lime

Method:

  1. To prepare slow cooker chili verde see this recipe or prepare meat of choice.
  2. n a large saucepan, cook rice according to package instructions.
  3. While rice is cooking, chop and prepare vegetable.
  4. Build bowls.

Enjoy!

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