These burrito bowls have become a family favorite because they are tasty and filling. They are one of my favorites because the ingredients come together quickly, and I can keep the ingredients on hand for the nights when I am struggling to answer the ‘what’s for dinner’ question. The red bell pepper/onion mixture adds flavor and color, so be sure to include them. Enjoy!
1 bag dried black beans (cooked in pressure cooker)
Or 2-3 cans low sodium black beans
Or 1-2 bags frozen black beans, cooked on the stovetop
2-3 red bell peppers – sliced
Or 1 bag frozen assorted, chopped bell peppers
1 Large (or 2 small) purple onions
1 head Romaine lettuce
2 Cups Steamed brown rice or quinoa (~1/2 Cup per bowl)
Fresh medium salsa (Pico de Gallo)
Avocado plain or guacamole
Baked corn tortillas or corn chips for garnish
Cook dried black beans or open, drain, and rinse canned beans and heat in the microwave. Mix beans with fresh chopped cilantro, salsa, or leave plain.
Sauté peppers and onion in small amount of water until soft and slightly blackened. May need to add more water over time.
Rinse and chop Romaine lettuce. I chop a big bowl for easy leftovers.
Cook rice or quinoa, according to package directions
Assembly: Once the beans, rice and peppers/onions are cooked, assemble bowls starting with either the rice or the lettuce – your choice. For example, layer lettuce, rice, beans, peppers, avocado, salsa, topped with cilantro. Crush some corn chips/baked corn tortillas on top for garnish. These bowls can be customized to each person’s individual tastes.
Note: Keep the staples on hand (rice, canned beans, frozen peppers, packaged avocado) for those times when haven’t made it to the market. (makes ~4 large servings)