Sometimes before the holidays I feel like I have to pre-load on vegetables. Most holiday gatherings seem to be dominated by rich treats of cheese, meats, and desserts, and even when there are veggies thrown in they tend to take a back seat. I suppose if I had some semblance of self control I could balance this ratio better, but I’ve learned it’s more reliable to plan ahead instead….
However, for this plan to be successful, the veggie pre-load still has to be tasty, filling and satisfying. The good news is this black bean burrito bowl fulfills all the requirements and is so good you’ll crave it even when you’re not preparing for future dietary transgressions.
Here are a few pics from along the way:
Stir up some black beans, peppers, onion and garlic:
2. Pick and chop up all the other things you’d like to put on top:
3. Combine and enjoy!
Hope that’s simple enough! Have a lovely weekend, everyone.
salsamy favourite has been Neal Brothers corn salsa!
1-1.5 cupsquinoa or riceyou can substitute with whatever type of base you like.
Start cooking your grains of choice as per usual directions directions. You could get fancy here and make a mexican rice but for me there are already enough steps with the rest of the recipe!
For the bean mix: brown chopped onions with oil in the pan over medium heat. Add garlic, chopped peppers and beans (drained and rinsed), and warm slightly. Add spice mix and stir into the rest of the ingredients. After everything is heated, pour the juice of 1/2 a lime on top and take off the heat.
Arrange the rest of the toppings - chopped tomatoes, avocado, lettuce/greens, sour cream, salsa.
Place a layer of rice or quinoa in the bottom of the bowl and then add beans and all the other toppings to your liking!
Sprinkle a bit more lime juice over top and enjoy!
A nice addition is grilled or steamed corn cut from the cob. I didn't use any this time and I missed it!