The other week I bought a can of black beans thinking I would make these red pepper and black bean tacos that I saw in the Oh She Glows cookbook. Then I wanted to find a recipe for black bean brownies but lately all I do is have the craving to make a brownie or muffin so I figured I should probably make something I need… lunch. I had tortilla shells in my fridge from a few weeks ago so I wasn’t sure if they would be in good condition. Therefore, I thought “BURRITO BOWL TIME!”
Burrito bowls are probably just as easy to make homemade in your very own kitchen as they are for the Chipotle workers. Just toss a few ingredients into a bowl and bam, you’re set. Of course I had to sauté my own vegetables but besides that, this recipe is a no brainer. I recommend making it because it was delicious, protein-packed and probably much cheaper than Chipotle. And if you get your ingredients from a local market or Whole Foods, you’re guaranteed to know where your meal is coming from.
- ½ or ¾ cup black beans
- 1-2 handfuls kale, romaine or spinach
- ¼ cup brown rice
- 1 red pepper
- 1 portobella mushroom cap
- ⅓ cup baby bella mushrooms
- 1 tbsp olive oil
- 2 heaping tablespoons guacamole (or ¼ avocado)
- 1 small tomato
- Slice up pepper and mushrooms, sauté in ½-1 tbsp of olive oil
- Heat up beans and brown rice, combine together in a bowl
- Add kale on top then the sauteed vegetables
- Top with diced tomato and your guacamole
- Serve!
I topped mine with Wholly Guacamole (aka the best thing ever) and some diced tomatoes instead of salsa but salsa, cheese and yogurt/sour cream are always great options! Whatever Mexican additions you have on hand really.
Enjoy!
-Addie
