Crockpot Burrito Bowls

Yesterday, I was inspired by my friend Erin to make a crockpot Mexican creation for dinner.  She found a great recipe online for a simple and healthy crockpot meal that can be served over white rice or in tortillas.  And, like every recipe I make, I decided to put my own twist on this one as well.  Here is a link to the original recipe so that you can see the changes I made:  http://www.skinnytaste.com/2009/02/crock-pot-santa-fe-chicken-425-pts.html

Below is my own creation.  It was delicious, and had the perfect amount of heat!

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Crockpot Burrito Bowls

Ingredients:

1/2 pound ground turkey
1 large onion, chopped
2 cloves garlic, finely chopped
2 teaspoons Cumin
2 teaspoons Cilantro
1 teaspoon Hot Mexican Chili Powder
1 teaspoon Paprika
1/8 teaspoon Cayenne Pepper
1/8 teaspoon freshly ground black pepper
1/4 cup medium salsa
1 - 15oz. can fire-roasted diced tomatoes
1 - 15oz. can black beans, drained
1 - 15oz. canned corn, drained and rinsed
1-2 sliced jalapeno peppers

Cooked White Rice (about 1/2-3/4 cup per person)

Toppings: (optional)
Grated Mexican blend of cheeses
Chopped Lettuce
Avocado, thinly sliced
Plain, non-fat Greek yogurt

Directions:

Brown the ground turkey, onion, and garlic over medium heat on the stove and drain off the excess liquid.  Stir in the cumin, cilantro, chili powder, paprika, cayenne pepper, and black pepper.  Add the meat mixture to the bottom of a large crockpot.

Stir in the salsa, diced tomatoes, black beans, corn, and jalapeno peppers.

Set the crockpot on low heat and cook for 3 hours, stirring the mixture every 30-60 minutes.

Serve over white rice or wrapped in tortillas with desired toppings.

Note:  We created burrito bowls by filling layering about 1/2-3/4 cup of rice, then the turkey mixture (about 1 cup), followed by the cheese, lettuce, avocado, and a dollop of Greek yogurt on top.  

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Hasta Luego,

Librarian turned Foodie