Some of the fresh Mex restaurants have been touting the low carb version of the burrito aka the Naked Burrito…all the burrito goodies without the tortilla. Here’s my version…
The Nekked Burrito
Makes approx. 4 bowls
2 boneless/skinless chicken breasts, cut into bite size pieces. (I seasoned mine with this and cooked on the grill.)
1 15oz can black or pinto (I prefer black, but forgot to buy them at the store so used the pintos in my cupboard.)
1 large tomato, chopped
1/2 small onion, chopped
1 clove garlic, chopped
1 cup white rice, cooked according to package
1 bunch cilantro
1 tablespoon olive oil
1/2 cup sharp cheddar cheese
1/2 cup Greek yogurt
Add beans, chopped tomatoes, and half the onions to a saucepan. Bring to a boil, and then reduce heat. Cover and simmer while preparing rest of ingredients, at least 30 minutes.
1. Cook rice according to packaged directions.
2. While rice is cooking, add 1/2 cup cilantro, 2 tablespoons lime juice, garlic, and olive oil to a food processor and blend until chopped.
3. When rice is cooked, add cilantro mixture while still hot and mix.
For Neeked Burrito
Layer 1/2 cup rice, 1/2 cup beans, 1/2 cup chicken, and 1-2 tablespoons of cheese in a bowl. I topped with 1-2 tablespoons Greek yogurt laced with lime zest (mix 1/2 cup yogurt with zest of one lime) and some cilantro sprigs.
- I know there are some
- After making this with pinto beans, I made it the following week with black beans. They were both very tasty.