Bean burrito bowl
This quickie lunch is all about whole foods. No, not the grocery store chain. Weâre talking ingredients that stay as close as possible to their natural state. Here, weâre featuring a vegetarian burrito bowl with black beans, veggies, and rice. Eating whole foods ensures we get the maximum amount of nutrients without the additives found in processed foods.
Ingredients
- 1 cup black beans
- 1 cup chopped lettuce (any variety)
- 1 cup microwavable pre-cooked brown rice (choose one that has no additives)
- 1 red bell pepper, chopped
- Â― avocado, cubed
- ž cup salsa
- Â― tsp cumin
- Â― tsp cayenne (ground red pepper)
Toppings
- 2 Tbsp. sharp cheddar cheese
- 1 Tbsp. lime juice
- ž cup fresh cilantro
Alternatives
Add chicken, use kale instead of lettuce, swap brown rice for quinoa, or roast your vegetables instead of leaving them raw. Not into cheddar? Sprinkle on some Cotija or Monterey Jack instead.
Directions
1 Â Chop up the lettuce, bell pepper, and avocado.
2 Â Drain and rinse the black beans. Add the cumin and cayenne pepper. SautÃĐ on low heat until the food is warm.
3 Â Heat the brown rice in the microwave.
4 Â Combine the warm ingredients (the black beans and rice) with the lettuce, pepper, avocado, and salsa.
5 Â Add your toppings (cheese, lime juice, cilantro, and so on) and mix everything together.
Nutrition tips: Those black beans contain fiber and protein to keep you satisfied. The bell pepper gives you a big dose of Vitamin C, and avocado is one of those fats that tastes amazing and is good for you.




Recipe review
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Richard BuotePhD candidate in medicine (community health), Memorial University of Newfoundland, Newfoundland and Labrador |
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These black bean burrito bowls are a great solution to those nights I donât feel like cooking. This recipe is super quick, satisfying, and delicious. As a health-conscious student on a budget, this is a perfect weeknight meal.
Cost
This recipe gives you about three meals for $20, but there are ways to reduce that. Dried black beans and rice are cheaper than the prepared versions.
Taste
So yummy; I will definitely be making this again. Iâd like to try it with the addition of some other vegetables like red onion and roasted sweet potato.
Photos and text by Joanna CarmonaÂ




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