Wednesday, August 13, 2014

Fresh Mex Black Bean and Brown Rice Un-Burritos


Do you love Mexican food?

I do! I could eat Mexican cuisine everyday and die a happy man. I love my beans and rice. And salsa too. If this sounds good to you, then let me share with you one of my favorite "go-to" meals that I turn to at least once or twice a week.


Fresh Mex Black Bean and Brown Rice Un-Burritos




The reason I call these "Un-Burritos" is because there are no tortillas in the recipe. It's not that I don't like tortillas (I prefer the whole wheat or corn versions), it's just that I'm too lazy to wrap everything up nice and neat only to have it fall all over my plate when eating my burrito. So why not just throw everything on the plate in the first place and dig in with a fork? Tastes the same to me... Fresh and delicious!




These un-burritos are super easy to make. You only need a few ingredients, a knife, a can opener, and some small kitchen appliances if you choose to get real fancy. Here's the ingredient list:

Ingredients:

  • Spinach, fresh
  • Brown rice
  • Black beans, no-salt-added canned or dried
  • Avocado, sliced
  • Salsa (or make your own using ingredients below)

Homemade Salsa:

  • 2-14 oz cans of tomatoes, no-salt-added, diced
  • 1/2 small onion, chopped
  • 1/2 jalepeno, finely chopped
  • 1/4 to 1/3 cup bell peppers (any or all colors), chopped
  • Lime, freshly squeezed
  • Ground red pepper (to taste)

Directions:

Cook rice according to package instructions either on the stove or with a rice cooker. I use a rice cooker myself and make a big batch. This way I have left over rice for other meals during the week.

For the black beans, you can do it the simple way and buy no-salt-added canned beans, or if you prefer using dry beans then use a crockpot to cook them. It's really easy. Just place desired amount of beans in crockpot, add enough water to cover beans by at least one inch, and cook on low for 6-8 hours. I make a big batch of beans just like I do the rice whenever cooking this way so I have plenty for future meals throughout the week.

For the salsa, add all ingredients into a bowl and mix well. This will make a good size batch too so you'll have plenty for later on. Refrigerate to keep fresh for 2-3 days.

After your beans and rice are done cooking, cover a plate with fresh spinach, add the rice, beans, and salsa, then top it off with some sliced avocado to make a healthy, delicious Mexican Un-Burrito. (For those trying to lose weight you can leave the avocado out of the recipe due to the higher fat content of this food if you prefer.)

Enjoy!










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by Dustin Rudolph, PharmD
Clinical Pharmacist

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2 comments:

  1. Thank you so much for all the information and recipes you post! Myself and my two partners, (we teach whole food plant based classes--our website is Plantastic Life.com) will be making this recipe tonight with our class--and we will be sharing your website with them.

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  2. My friend Linda refers to these as a Naked Burrito :) Going to make them this weekend.. Just reserved your book today from the library..

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