The first time I made this my husband declared that he could eat it every day. Mark is a lover of mexican food, burritos, and all things spicy. Basically a deconstructed burrito bowl, this is also delicious all wrapped up in a tortilla. 

Rice and beans form a complete protein, because together they contain all eight essential amino acids that make up proteins - leucine, isoleucine, valine, threonine, methionine, phenylalanine, tryptophan and lysine.

I try to keep all the ingredients on hand for this because it’s quick, easy, and pretty healthy. Easy to make when I’m in a time crunch or have to head out quickly.

Makes enough for 2 bowls

1 packet Trader Joe’s organic brown rice

1 can black beans

shredded or grated cheddar (I use Trader Joe’s goat cheddar, vegans can use Daiya Cheddar

1 avocado, halved and sliced lenthwise

pickled onions

greek yogurt (healthier than sour cream - I use FAGE 2%, vegans can use Tofutti Sour Supreme)

red pepper flakes, chopped cilantro, Sriracha (to top)

freshly ground salt & black pepper

Microwave brown rice packet for 3 minutes. Open, and divide between two bowls. Open, rinse, and drain black beans. Divide between the two bowls of rice.

Top rice and beans with shredded cheddar. Microwave separately for 50 seconds each, or until cheddar melts.

Top each bowl with half of the sliced avocado (I have to make things look pretty, so I place it in a fan shape). Place a spoonful of pickled onions (or raw red onions if you prefer / don’t have pickled onions) on top.

Place a dollop of greek yogurt on top of the bowls. Sprinkle with chopped cilantro, red pepper flakes, and a grinding of salt & pepper. Drizzle with Sriracha. Enjoy!

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