Tag Archives: mexican

{Recipe} Easy Mexi Bowl aka Burrito Bowl

As I’ve said before in the Mexican Frittata recipe, we have a bit of a Mexican food obsession!  A few years ago, in my attempt to find something easy, healthy and delicious I used the idea of a naked burrito bowl and made a few tweaks.  We refer to this as Mexi bowl and it’s become a staple in our weekly recipe rotation.

Easy Mexi Bowl
Easy Mexi Bowl

The base of this is Quinoa, veggies and beans.  With the base covered, the tweaks come with seasoning, types of veggies and beans, and toppings.  Quinoa is often described as a super food as it is packed full of nutrients and is also gluten free.  Quinoa is high in fibre, low GI and high in protein which makes it a great food for weight loss and great substitute for grains.  Before cooking, rinse the quinoa which assists to remove the bitter coating.  The perfect ratio is 2:1, 2 cups water to 1 cup Quinoa.  Quinoa absorbs water and expands similar to rice, so 1 cup of quinoa will be plenty for a few meals throughout the week.  I cook mine in my amazing rice cooker on the quick cook setting.  If you don’t have a rice cooker, add quinoa and water to a pot over medium-high heat.  Once the water starts to boil, reduce heat and cover.  The quinoa takes about 15 minutes to cook away the water, but keep your eye on it to ensure it doesn’t burn.  Stir to fluff up and it’s ready to serve or store in the fridge for the week.


Mexi Bowl aka Burrito Bowl

Servings 4, prep 5 minutes, cook time 15 minutes

1 C Cooked Quinoa

1 Capsicum (or bell pepper)

1 Zucchini

1 Small Head of Broccoli

Black Beans, low sodium

Corn Kernals

Shredded Cheese, optional



Sliced Jalapenos, optional

Coconut oil, for cooking

Heat 1-2 Tbs coconut oil in a skillet on low heat.  Chop broccoli and put in pan.  While broccoli starts cooking, chop capsicum and zucchini, then add to the broccoli. Stir occasionally.  Sprinkle Mexican seasoning during the last few minutes of cooking.  Our seasoning is a mix of paprika, cumin, chili, pepper, oregano and garlic.  The veggies take about 10-15 minutes.

If quinoa is already prepared, heat in microwave or prepare quinoa as described above.

Pour beans and corn in a colander to drain and rinse.  Slice avocado to prepare for serving.

To serve, layer into bowls ¼ cup quinoa, 2 Tbs black beans, 2 Tbs corn, ¼ of the veggie mix, a sprinkle of shredded cheese, 1 Tbs of salsa and ¼ avocado.  If you want additional heat, add a few sliced jalapenos.

Serve dinner for two and pack the leftovers in plastic containers for lunch!


We found a new to us avocado spread, Fressure, that is just ripe avocados and a little salt.  When the avocados are not ripe at the grocery store, like tonight, we grab a pack of this avocado spread.  I used 1 Tbs to substitute for the ¼ avocado.  It’s a great option to have!


{Recipe} Mexican Frittata

In our house the majority of our dishes have a Mexican theme – burritos, tacos and quesadillas are always top picks. I find I have more confidence experimenting with Mexican ingredients and flavors more so than any other genre.  This may seem odd as I have no family ties to Mexico and struggled to get my head around Spanish as a child!  Living in Sydney away from the amazing and cheap Mexican restaurants scattered around NC has forced me to recreate healthy alternatives.

Mexican frittata
Mexican frittata

My newest creation is an egg based Mexican frittata.  I typically cook a big batch of quinoa on Sundays to use in various dishes throughout the week.  I was originally planning on throwing together mexi bowls (our version of deconstructed burrito bowls) but since I had a lot of eggs and time I decided to try out a frittata.  The outcome was so amazing and full of flavor!


Mexican Frittata Recipe

Servings 5, prep time 15-20 minutes, cook time 25 minutes

6 eggs

½ cup almond milk (or any milk variation)

1 Tbs Sriracha (or any preferred hot sauce)

¾ cup cooked quinoa

¾ cup shredded cheese (I used tasty cheese but mozzarella would be a great) + a little extra for sprinkling on top

1 small red onion, chopped

1 small sweet potato, chopped

1 small capsicum (bell pepper), chopped

Large handful of baby spinach, chopped (this equates to between 1-2 cups)

½ cup Cherry Tomatoes, quartered (I used 5 large cherry tomatoes)

Mexican spice for seasoning

Coconut oil for cooking veggies (1-2T depending on preference)

In a cast iron skillet, heat 1-2 tablespoons of coconut oil on low-medium heat.  Preheat oven to 180C/350F.  Cook onions for about 5 minutes until translucent.  Add in the sweet potato and capsicum for another 8 minutes.  Stir occasionally to keep from burning.  Sprinkle some Mexican spice on the veggies during the last minute of cooking.  Turn off heat and stir through the chopped spinach and tomatoes.

chopped veggies small to speed up cooking
chopped veggies small to speed up cooking

While the veggies are cooking, whisk the eggs and milk together in a bowl.  Add in the cheese, quinoa and sriracha.  Set aside until veggies are ready.

add the chopped spinach and tomatoes after cooking veggies to wilt spinach slightly
add the chopped spinach and tomatoes after cooking veggies to wilt spinach slightly

Once the veggies are cooked and the oven is pre-heated, pour the egg mixture over the veggie mix into the cast iron pan*.  Mix to ensure all ingredients are evenly distributed.  Sprinkle a small handful of cheese on top and place on middle rack in the oven.  Bake for 25 minutes or until firm and top is golden (or in my case one episode of New Girl while fast-forwarding commercials!).  Let cool and serve.


mexican frittata

I ate mine with avocado and it was delish!  J put his in a Mountain Bread Rye wrap and ate it like a burrito.  Having some salsa and greek yogurt on top would really take this quiche to the next level.

*if you don’t have a cast iron skillet, cook your veggies in a standard pan and transfer all ingredients to a baking/casserole dish before baking.