Emma Rogers and Tyson Bird are junior journalism majors who write "Dinner for 2ish" for the Daily News. Their views do not necessarily agree with those of the paper.
We started cooking together in the summer of 2015 and have planned and cooked a dinner every week since. Our recipes are often inspired by the New York Times’ cooking website but are adapted to fit Muncie availability and a college budget. We make burrito bowls all the time with whatever ingredients we have available — feel free to improvise.
Burrito bowls
Estimated cost per serving: $1.75
| Ingredients bought for this recipe | Ingredients we had on-hand |
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| Equipment used | |
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Directions
1. Cook the rice. If you use long-grain (as opposed to instant), this will take about a half hour. A handy measurement to remember is that you need water and rice in a 2:1 ratio. For this portion, we used 3 cups of water and 1.5 cups of rice.
2. Place the black beans in a small pot and warm over medium heat, stirring occasionally. This should take about as long as the rice.
3. Chop the onion and place into the large skillet along with the ground beef. Cook until the beef is brown all the way through, stirring occasionally and breaking the beef into smaller pieces. Add the skillet sauce and simmer while you prepare the other ingredients.
4. Chop the veggies you wish to put on the burrito bowl. If you're making this in advance, you can keep the cut vegetables separate from the cooked ingredients and combine only when ready to serve.
5. Layer rice, beef, beans, cheese and vegetables. Top with sour cream and/or salsa.
Hungry for more? Cook your way through the Dinner for 2ish series:
Spinach stuffed shells | Etouffee | Spaghetti squash | Gyros and fries | Chicken Parmesan | Wedge Salad | Pasta alla Vodka | Chicken Curry | Pasta Primavera
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