Farro Enchilada Bowl


Hello Blog Friends– We could eat Mexican-ish food 7 days a week around here.  On one of those questionnaires you see that ask, “What 5 things do you always have in your fridge?”, tortillas would be at the top of the list.  Last night it was left over try-tip in a quesadilla with avocado and chicken fajitas is a staple on our table.

But here’s a tortillas-less bowl of Mexican flavors, topped with sour cream and guacamole. It was just right for a warm early summer supper with a cold glass of “tinto de verano” (Fresca, red wine & lemon).

2 cups farro
1/2 tsp. salt
2 chicken breasts, but to smallish bits
2 tab. olive oil
2 tsp. cumin
1 tsp. chili powder
1/2 tsp. garlic salt
1 large avocado
1 cup cherry tomatoes
a couple shakes of garlic salt
1/2 cup cilantro, chopped fine
1 can chili beans, rinsed
1 cup corn, fresh or frozen, microwave 2-3 minutes until tender.
garnish: sour cream, pepitas (pumpkin seeds), cilantro

Cook the faro according to the directions on the package.  (Mine cooked with 5 cups water, 1/2 tsp. salt for 10 minutes) Drain extra water, if there’s some in the pot.

While that’s cooking, heat the olive oil in a skillet and add in the chicken chunks, cooking until they are well browned and cooked through.  Stir in the cumin, chili powder and 1/2 tsp. garlic salt along with a couple tablespoons of water.

To make the simplest guacamole, smash the avocados along with a couple tablespoons of tomato cut to tiny pieces and a couple shakes of garlic salt.

Then layer it all up in a bowl– the farro, chili beans, corn, chicken, sour cream, guacamole, tomatoes & pepitas– and tuck in!


22 thoughts on “Farro Enchilada Bowl

  1. Looks and sounds so yummy, Rhonda! I actually have some Farro in my pantry and will attempt to make this dish. Oh, and yes, with some tinto de verano, of course! Thank you!

  2. That sounds delicious, Rhonda! I love farro, it’s so healthy (really works for my body) – and what an easy guacamole recipe. Very simple and creative. Blessings, and hope you had a wonderful weekend.

  3. Oh I love this tasty looking bowl of Mexican goodness Rhonda 🙂
    I love farro but have never thous about using it in a Mexican bowl! Yum! this will be dinner later this week. Hope all is wells do you are enjoying your summer in sunny California!!

    • Hey Kat– Tinto de verano (wine of summer) is what we drank they years we lived in Spain– citrus soda (we use Fresca here) and red wine with orange or lemon slices. Simple and refreshing when it’s hot. Kind of a poor man’s sangria. Hope all’s well there!!

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