Bean Burrito Bowl

While I was at my field site last week, my friend and I cooked at the house. We made a big batch of brown rice and some beans. We then topped it off with the various odds and ends that we had brought with us, like lettuce, cherry tomatoes, grated cheese, and salsa---so is was like the insides of a bean burrito, minus the tortilla. After all the hard work, it was so nice to have a filling meal. If you cook a big batch of rice at the beginning of the week, pulling this meal together would be a's takes about 10 minutes to cook the beans, and you can chop your toppings while they simmer. The best part is, beans and rice are not only a nutritious combination, they are also really cheap!

Bean Burrito Bowl

2 cloves garlic, minced
1/4 cup finely diced onion
1/4 cup finely diced bell pepper (any color)
2 cans organic black beans (pintos would be good, too), drained and rinsed
salt and pepper, to taste
1 tsp ground cumin
1 tsp ground coriander
non-stick spray

Toppings (these are only a suggestion---use whatever you like in a burrito!):
6 cups shredded lettuce
16 halved cherry tomatoes
1 avocado, sliced
8 tbsp salsa
1 cup shredded reduced fat cheddar cheese
4 servings cooked brown rice

1. Heat a medium skillet over medium heat. Spray with cooking spray, then add the garlic, onion, and bell pepper. Cook until translucent.
2. Add the beans, salt and pepper, cumin, and coriander to the pan. Using the back of your spatula, coarsely mash the beans. Allow the beans to simmer about 5 minutes.
3. Arrange the rice in the bottom of each serving bowl. Add some beans to the top of the rice and then decorate with the rest of the toppings.

Servings per recipe: 4
Per serving:
Calories: 450
Fat: 15.9 g
Saturated fat: 5 g
Cholesterol: 20 mg
Sodium: 412 mg
Carbohydrates: 66 g
Fiber: 12.7 g
Sugar: 16.4 g
Protein: 18.5 g

Black Bean on Foodista

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