Chips: Read labels carefully to find baked chips without added fat, or make your own chips from soft corn tortillas: Cut them into wedges, spritz with water, and bake at 300 degrees until crisp.
Grains: If you have leftover grains and beans in your refrigerator, this can be a really fast meal. Choose from any of your favorites: rice, quinoa, buckwheat, etc. If you don’t want to cook them from scratch, you can use instant whole grains, which cook in only a few minutes, or you can microwave frozen grains.
Beans: You can slow-cook your own beans, cook them in a pressure cooker in a fraction of the time, or use canned beans (which come in many varieties, make less heat in your kitchen in the summer, and reduce your time over the stove).
Corn: I usually use frozen organic corn kernels, thawed under cold running water until tender and then drained well.
*Ready in time is based on using pre-cooked beans, grains, and chips; otherwise longer.
Made and served cold at gathering for first time, got lots of compliments on it. Found left overs heated on burrito with additional cheese/ not was as good as cold. Just a grand recipe for any meal.
I used wild rice since it is what I had on hand. I added cumin, garlic, lime and cilantro. It truly made a fantastic lunch.
Love this recipe
We used wraps instead of chips