Thursday, July 11, 2013

Best Burrito Bowl

I love a good burrito bowl from Chipotle. However, since changing to a healthier, plant based diet, all I taste when I go there is salt, salt, and more salt. This bean dish is bursting with flavor, especially when topped with homemade pico de gallo. You can also wrap this with brown rice in a whole wheat tortilla, or make tacos with some corn tortillas. Or go crazy and make enchiladas out of it, pouring enchilada sauce over the top and baking.


1 medium red onion, chopped
3 cloves garlic
1 cup, packed and chopped kale
1 cup carrots, coarsely chopped
2 cans low sodium black beans, drained and rinsed
1 can low sodium diced tomatoes
1 cup salsa
3 tsp chile powder
1 tsp cumin


Combine onion, garlic, kale and carrots in a food processor and pulse until everything is chopped pretty small. In a large saute pan, cook the veggies in a few tablespoons of water until very tender, about 10 minutes.
Add the beans, tomatoes, salsa and spices and stir well to combine. Simmer for 15-20 minutes, giving it a stir every few minutes.

To assemble a Burrito Bowl:

Put some cooked brown rice in a bowl. Next, add the bean mixture. Top with fresh pico de gallo, tofu sour cream, and/or guacamole if desired.  

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