Mexican Supper: Burrito Bowls

Over the weekend, Dan and I invited his parents over for supper. I kept it simple with a fairly easy and fun Mexican dish. Unfortunately, I didn't take any photos. But, trust me, this supper is delicious. It also makes for a fun, laid back supper because it's a kind of DIY meal that incorporates a number of "side dishes" all thrown together in one bowl.

Here's what you'll need for the pulled chicken:

4 boneless, skinless chicken breast
1 large 28-oz can of diced tomatoes
1/2 cup salsa
1 lime, juiced
1 onion, chopped
1 1/2 Tbsp cumin
3 tsp chili powder
3 tsp garlic powder
1 tsp cayenne

Here's what you'll need for the black bean and corn salad:

1 can of black beans, rinsed and drained
1 large can of corn niblets
1/2 red onion, chopped
2 tsp cumin
2 limes, juiced
2 Tbsp olive oil
salt and pepper to taste


Other ingredients for the bowl:

lettuce, chopped
tomatoes, chopped
salsa
guacamole
shredded cheese
sour cream or plain greek yogurt
hot peppers and/or black olives
cilantro, chopped


For the pulled chicken,  place the chicken breasts on bottom of the slow cooker with the remaining ingredients on top of the chicken. Stir until the spices are somewhat mixed in. Cook on high for 6 hours. With two forks, shred the chicken breasts.

For the black bean and corn salad, combine all of the ingredients in a medium bowl and stir together until combine. Place in the refrigerator for at least 30 minutes before using. I let mine sit in the fridge for 5 hours so that the flavours were combined nicely.

Now pick and choose what you want in your burrito bowl.

For mine, I put shredded lettuce on bottom with some diced tomatoes; a couple spoonfuls of the black bean and corn salad; a bunch of pulled chicken; salsa, greek yogurt, cilantro, and shredded cheese. YUM!

These burrito bowls are healthy, fresh, and have a ton of flavour.