First, no I’m not vegan nor do I have any intention of becoming one. However, I do agree with the vegan lifestyle. I think eliminating animal byproducts from a diet is extremely beneficial when done correctly. True vegans impress me.
Second, I’ve been on a Mexican-kick and it’s all I want. I also haven’t been loving meat lately. I go through food phases. I will eat something until one day I go to eat it and it makes my stomach sick. I can’t explain it, but it can last for a few days, weeks or years. I had a cottage cheese stint back in 2005 and I’ve barely eaten it plain since. No need to worry, this never ever happens with cookies… phew.
Third, this is easy because the pica de gallo and guacamole are store-bought. If you feel like being an overachiever by all means make them from scratch. If you do use store-bought, be sure to read the labels before buying. There are quite a few guacamole impostors out there so don’t be fooled. Make sure the ingredient list is simple and clean and you’re good to go.
- 2 cans of black beans, lightly drained
- 2 tbsp of dried minced onion
- 1 tsp of ground cumin
- 1 tsp of garlic powder
- 3 tbsp of chopped cilantro (omit if you do not like cilantro)
- 3 cups of cooked brown rice
- ½ cup + 2 tbsp of store bought guacamole
- ½ cup + 2 tbsp of store bough pico de gallo
- 3 small heads of romaine (it comes in a package), washed and shredded
- 6 corn tortillas
- Preheat oven to 375 degrees. Cut each corn tortilla into 8 triangles. Lay the triangles flat on a baking sheet. Bake for 8 minutes on each side or until the chips become lightly brown.
- Mix the beans, onion, cumin, garlic powder and cilantro in a pot and set over medium heat. Bring to a boil and lower heat. Continue to cook on low heat for five minutes, stirring occasionally. Remove from heat.
- To plate, divide lettuce into 6 portions and top with rice, beans, guacamole and pica de gallo. Crumble the chips over top or dip into the burrito bowl. If not serving immediately, store each ingredient in a separate container.