cheesy chilli burrito bowl

This little shindig combines roasted sweet potato, lip-smacking chili, greens, a heapin’ spoon of Homewrecker Pimento Cheese, homemade crispy tortilla, sweetcorn salsa, and a dollop of cool sour cream.

It's a real Southern soiree, mixin' Tex-Mex charm with good ol' comfort food. Whether it's a weeknight supper or entertainin' folk, this Cheesy Chilli Burrito Bowl is not just a hoot but a breeze to whip up in the kitchen.

Ingredients:

Serves 4

• Roasted Sweet Potato:

• 450g sweet potato, diced

• 15ml olive oil

• Salt and pepper to taste

• Chilli (makes a big ol’ batch, perfect for stocking the freezer):

• 6 slices of cooked streaky bacon, chopped

• 1 red, yellow and orange pepper, chopped

• 2 stalks of celery, chopped 

• 1 red onion, chopped 

• 500 grams of sausage meat

• 500 grams of steak mince

• 1 can, black beans, drained

• 1 can, kidney beans, drained

• 1 can, cannellini beans, drained

• 1 can, baked beans

• 2 cans, chopped tomatoes

• 3 tbsp of tomato purée 

• Seasonings

• 1-2 tablespoons of chili powder

• 1 tablespoon oregano 

• 2 teaspoons cumin

• 1 teaspoon basil

• 1 teaspoon sea salt

• 1 teaspoon cayenne pepper

• 1 teaspoon paprika

• 1 tablespoon white sugar

• 1 tablespoon Worcestershire 

• 1 tablespoon garlic granules 

• 2 beef stock cubes 

• Optional (but fun) additions

  • Red wine when cooking the meat

  • Maple syrup

  • Chocolate chips 

• Toppings, measured with the heart:

  • Homemade Crispy Tortilla

  • 4 small corn tortillas

  • 30ml olive oil

  • Salt to taste

  • Sweetcorn Salsa:

    • 150g sweetcorn (fresh or frozen), cooked

    • 1/2 red onion, finely chopped

    • 1 tomato, diced

    • 15g fresh coriander, chopped

    • Juice of 1 lime

    • Salt and pepper to taste

  • Some green leaves (we used spinach but feel free to mix it up!)

  • Sour cream

  • Homewrecker Pimento Cheese, measured with the heart

Method

Roasted Sweet Potato:

1. Preheat the oven to 200°C (400°F).

2. Toss the diced sweet potato with olive oil, salt, and pepper.

3. Roast for 20-25 minutes or until golden and tender.

Chilli:

1. Cook the chopped veggies in a knob of butter (and a smidge of water too, to keep it moist) and cook until tender.

2. Once veggies are tender, add in the chopped streaky bacon, sausage meat, and steak meat (and red wine if you desire) and cook until no longer pink. 

3. Add the tomato puree and cook for 1 minute.

4. Add in all the seasonings, alI the beans and tomatoes.

5. Let the mixture cook for 30-45 mins until the sauce has reduced slightly.

Homemade Crispy Tortilla:

1. Brush tortillas with olive oil and sprinkle with salt.

2. Bake in the oven at 190°C (375°F) for 8-10 minutes or until crispy.

Sweetcorn Salsa:

1. In a bowl, combine sweetcorn, red onion, tomato, coriander, lime juice, salt, and pepper. Mix well.

Assembling the Cheesy Chilli Burrito Bowl:

1. In individual serving bowls, layer roasted sweet potato, chilli, greens, and crispy tortilla.

2. Top with sweetcorn salsa, Homewrecker Pimento Cheese, and a dollop of sour cream.

3. Enjoy!!