Name: DIY Burrito Bowls
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Ingredients: <h4>Salsa</h4>9 Tomatoes, diced; 1½ Red onions, diced; 6 Jalapeños, seeds &amp; stem removed, diced; ½ cup Cilantro, chopped; Juice of 3 limes; ¼ tsp Dried oregano; ¼ tsp Ground cumin; ¼ tsp Garlic powder; Salt &amp; pepper to taste; <h4>Burrito Bowl</h4>2 cups Brown rice; 2 cups Tri-color quinoa; 1 can Pinto beans, drained; 1 can Black beans, drained; 1 can Sweet corn, drained; 1 Red onion, diced; 2 cups Romaine lettuce, chopped; 1 cup Red cabbage, chopped; 2 Avocados, sliced; 2 Jalapeños, seeds &amp; stems removed, diced; ½ lb (2 cups) <a href="https://tillamook.comundefined">Tillamook Pepper Jack Cheese</a>, grated; ½ lb (2 cups) <a href="https://tillamook.comundefined">Tillamook Medium Cheddar Cheese</a>, grated; ½ cup Scallions, chopped; ½ cup Cilantro, chopped; 1 container <a href="https://tillamook.comundefined">Tillamook Sour Cream</a>; 2 Limes, sliced into wedges

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Lunch

DIY Burrito Bowls

Make your own burrito bowl with this easy-to-follow recipe! Featuring Tillamook Pepper Jack, Cheddar Cheese and Sour cream. Enjoy your delicious burrito bowl for lunch or dinner.

50minserves 4

Ingredients

Salsa

9 Tomatoes, diced
1½ Red onions, diced
6 Jalapeños, seeds & stem removed, diced
½ cup Cilantro, chopped
Juice of 3 limes
¼ tsp Dried oregano
¼ tsp Ground cumin
¼ tsp Garlic powder
Salt & pepper to taste

Burrito Bowl

2 cups Brown rice
2 cups Tri-color quinoa
1 can Pinto beans, drained
1 can Black beans, drained
1 can Sweet corn, drained
1 Red onion, diced
2 cups Romaine lettuce, chopped
1 cup Red cabbage, chopped
2 Avocados, sliced
2 Jalapeños, seeds & stems removed, diced
½ lb (2 cups) Tillamook Pepper Jack Cheese, grated
½ lb (2 cups) Tillamook Medium Cheddar Cheese, grated
½ cup Scallions, chopped
½ cup Cilantro, chopped
1 container Tillamook Sour Cream
2 Limes, sliced into wedges

Tools

Mixing bowl

Combine all salsa ingredients in a mixing bowl and set aside.
Cook brown rice and tri-color quinoa according to packaging instructions.
Open and drain beans and corn. You can heat the beans on the stove top or serve them straight out of the can! Put beans, corn, and veggies in individual serving bowls.
Gather your family members to build their own burrito bowl with the grains, beans, grated Tillamook Cheeses, along with sweet corn, red onion, lettuce, red cabbage, avocado, and jalapeño.
Garnish each bowl to your family’s liking with scallions, cilantro, Tillamook Sour Cream and your homemade salsa.
Finish it off with a squeeze of lime juice and dig in!