September 30, 2015
Burrito Bowl
Ingredients: For the guacamole:
2 ripe avocados, seeded and peeled
1 tablespoon leamon juice
1 garlic clove minced or ¼ teaspoon garlic powder
1 small onion chopped finely
1 jalapeño chopped finely
salt to taste
For the Bowl:
1 can black beans,drained and rinsed
1 cup onion
1 cup sweet corn
1 cup tomatoes
½ cup bell pepper
1 cup lettuce chopped
1 cup shredded cheese (any variety)
1 serving cilantro-lime rice
½ cup tomato salsa
2 teaspoon oregano
1 garlic clove minced
2 teaspoon Oil
For garnishing:
Sour cream
sriracha sauce
Method:
Chop onions, tomatoes, and bell pepper finely. Heat a teaspoon of oil in a pan. Add chopped onions, bell pepper, sweet corn, and tomatoes. Fry for a while and add a teaspoon of oregano. OR you can just use fresh chopped vegetables and season them with salt and pepper.
Prepare cilantro-lime rice .
Mash the avocados in a bowl. Add all the ingredients for guacamole. Mix it properly and cover it. Keep it in a refrigarator.
Add a teaspoon of oil in a pan. Add drained black beans. Saute for a while. Add a teaspoon of oregano and minced garlic.
Get a bowl. Spread rice at the bottom. Add black beans, all the vegetables: tomato salsa, guacamole, and finaly chopped lettuce.
Top with shredded cheese. You can add sour cream or sriracha sauce.