Burrito bowls are easy to make when you’re short on time and want a healthy, light, yet satisfying meal. And, you have control over the fattening ingredients (so you can eat more!).
Beans and rice are a great source of B vitamins and make a complete plant-based protein.
1 can black beans, refried black beans, or cooked beans (we use a pressure cooker b/c we’re at altitude, freezing portions in batches; when we lived in NYC we used a slow cooker)
1 small onion, finely diced
4 T red salsa
4 T green salsa and ½ cup as a garnish
2 cups of frozen or ½ bunch fresh spinach
1/2 cup uncooked basmati or white rice
1 cup water
4 burrito shells of your choice (corn, whole wheat, multigrain, spinach)
8 T guacamole
4 T sour cream (vegans can use Tofutti, a soy based sour cream)
Shredded cheddar cheese (vegans can use a soy or rice-based cheese)
1. Mix rice and water in a saucepan, bring to a boil, then reduce heat until the water has absorbed, about 10 minutes.
2. While the rice is cooking, add oil to a heated skillet, sauté onions until golden, add the beans and red and green salsas and stir to blend. Once heated, add the spinach and allow another 5 minutes of heating to blend the ingredient flavors.
3. In separate skillet, heat the burrito shells on both side until hot- no oil necessary for this step!
4. Place the shells on a plate, scooping a quarter of the cooked rice in a line along the center of the shell. Add a quarter of the burrito mixture on top of the rice, and sprinkle on the cheese you’re using, and add 2 T of guacamole and 1 T of sour cream to top it off, then gently fold each side to overlap and form the burrito.
5. Add salsa verde to taste.
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