Oct 08

GF Southern Burrito Bowls

{Disclosure: The following post is a part of a paid promotion between The Healthy Aperture Blogger Network and McCormick & Co. Opinions expressed are my own.}


Today we’re talking gravy turned mexican food-ish turned southern (again).

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I’ve never really been that sure of gravy.  My mom’s mom (the same wonderful lady who used to sneak me spoonfuls of cookie dough) was always the designated gravy maker for all our holiday gatherings.  However, now she claims that my mom makes better gravy so she won’t make hers anymore.  I really think she just got tired of making it after so many years.  All the more reason I should tell her about McCormick gravy mixes, which can have gravy on your table in less than 5 minutes. 

So with my gravy indecision, for this recipe I used the same technique that I use on my husband when I’m trying to get him to eat something new…I paired it with something I love.  Insert polenta and mexican flavors. 

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Polenta isn’t a food I’ve been eating all my life.  I really can’t remember the first time I ate it.  But if someone would have told me that it was a creamier, cheesier version of cornbread, I have no doubt that I would have started eating it way sooner.

I decided to turn the gravy into an enchilada sauce because I’ve never met an enchilada sauce I didn’t like.  EVER.  Especially that mole sauce…hello cocoa!! And I’m a huge fan of thick corn tortillas (which is like the same flavor profile as polenta) so this dish is practically like deconstructed enchiladas.  Practically, except minus the meat and plus a bean salsa.  Okay, it’s a stretch.  But go with it. 

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Today I’m teaming up with McCormick & Co. and the Healthy Aperture Blogger Network to bring you these GF Southern Burrito Bowls.

One comment on “GF Southern Burrito Bowls”

  1. Pingback: Thursday Things - The Wheatless Kitchen

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