Cinco de Mayo: Burrito Bowls & Margaritas

Happy Cinco de Mayo everyone! I know it's kind of a made up holiday and typically just an excuse to day drink, but it's nice to have something to celebrate.  Ryan and I love Mexican food and margaritas, so it's only natural we would enjoy celebrating Cinco de Mayo.  I'm a little embarrassed to say, but we just bought our 3rd emergency taco kit from Guerrilla Tacos, so we're well stocked for the holiday.

I'm trying to be mindful of the amount of carbs I eat, so I opted for a burrito bowl rather than tacos.  I've got an inside scoop for you on how to make the best light burrito bowl you've ever had.  This bowl has a base of romaine lettuce, avocado, cilantro, and tomatillo salsa to keep things fresh and tasty.  Pair with a freshly squeezed margarita and you'll have the tastiest Cinco celebration you've ever had.

Burrito Bowl:

Total Time: 5 minutes
Servings: 1

Ingredients:
3/4 cup grilled chicken, sliced
1 1/2 cups romaine lettuce, chopped
1/2 avocado, cubed
1/4 cup rice, cooked
1/4 cup beans - either black or pinto
1/4 cup tomatillo salsa
1 tbs cotija cheese
2 tbs cilantro, roughly chopped

Instructions:

1. Combine ingredients in a large bowl in the following order - lettuce, rice, beans, chicken, avocado, salsa, cilantro, cotija.
2. Take a pic and then toss and enjoy!
3. Serve alongside a freshly squeezed margarita

Freshly Squeezed Margarita:

Total Time: 3 minutes

Servings: 1 drink

Ingredients:

2 oz Don Julio Reposado (or other tequila)

1 oz Freshly squeezed lime juice

3/4 oz Contreau

Handful of ice cubes

Instructions:

1. Add ingredients to a drink shaker with a few ice cubes and stir until combined.
2. Serve on the rocks with or without a salt rim.

We learned this margarita recipe after having them while on vacation in Puerto Vallarta.  No mix or terrible hangover here - just fresh lime, contreau, and tequila.  That's all you need for this light and refreshing cocktail.  Enjoy!