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This is our latest favorite meal, often enjoyed outside on our deck on a warm evening. I vary the beans, and also the veggies and salsa, so the meal is different every time I serve it. I serve this in 8-inch “pasta” bowls, so there is plenty of room for all of the ingredients, making it a no-cook, one-dish meal. Eaten warm or cold, this simple burrito bowl is a tasty, satisfying treat!
From drmcdougall.com
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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.
Heather McDougall is the director of the McDougall Program in Santa Rosa, California. Heather also develops healthy, family-friendly recipes for the McDougall Newsletter. For more from her, follow the McDougall Program on Instagram.
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Comments (3)
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