Black beans are so versatile, I stock up on cans in my pantry for days. I always pick up 1-2 cans of black beans and chickpeas, whenever I make a grocery run. If an apocalypse were to ever hit, come on over to my place, I have protein for years. If I use half a can of black beans for a recipe, the leftovers don’t stay in the fridge for too long. One of the best burrito bowls I enjoy eating is from Chiptole. Since that won’t be happening for a while, easy protein packed lunches, involve home-made burrito bowls. Once again, use any leftover veggies you have on hand. If you have any kind of leftover rice, this recipe is perfect for it.

Burrito Bowl

Course: Power SaladsDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

Ingredients

• Leftover cooked rice

• 1/2 Can Black Beans

• Shredded Lettuce or any greens

• Vegan Chikin or tofu (optional)

• Chopped Peppers

• 1/2 Tbsp Garlic Powder

• 1/4 Cup Veggie Stock

• Any Salsa you have on hand

• Salt and Pepper to Taste

• 1/2 Lime

Directions

• In a pan, add rice, black beans, garlic powder, lime and veggie stock.
• Cook till all the stock is absorbed into the rice.
• In a bowl, serve the rice mixture as the base.
• Layer on with lettuce, peppers, tofu/Chikin.
• Layer with salsa, salt, pepper and a squeeze of more lime.

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