Vegan Black Bean Burrito Bowl
It’s Taco Tuesday; however, we are inside out around here having just returned from the Labor Day weekend. Instead of powering around the house putting everything in its place, maybe we’ll just stay in this disorganized organization a little longer and flip the tortilla over and make a Burrito Bowl.
It is no secret, we love black beans around here and thank goodness for them. Black beans are one of the few beans O blood types find on the neutral to beneficial list and that’s my whole family.
I made this batch of beans a little different from my previous post. I added diced tomatoes, a green bell pepper and chili powder to try something new and it was quite tasty. These additions added richness.
Here’s what you need:
1 cup of prepared quinoa or brown rice (prepare according to instructions)
2 tbs of almond oil
2 cans of black beans undrained
1 can of unseasoned diced tomatoes
½ sweet onion chopped fine
1 green bell pepper chopped fine
1 clove of garlic chopped fine
¾ tsp of chili powder
¾ tsp of cumin
1 cup of vegetable broth
½ tsp of salt (or to taste)
Dash of pepper (or to taste)
A squeeze of lime
Toppings (see below for a suggested list)
In a medium sized pot on medium heat, combine almond oil, onion, bell pepper and garlic. Sauté for 7-10 minutes until veggies are softened. Add beans, tomatoes, chili powder, cumin, veggie broth, and lime juice. Bring to a low boil and reduce heat to soft boil or on low for 30-45 minutes stirring every so often. Add salt and pepper to taste. Stir and let the seasoning blend for another 5 minutes. The bowl is ready to build.
In a bowl, layer quinoa or brown rice topped with black beans. This is where the fun begins!
Add any topping you like:
Corn, Salsa, Cilantro, Avocado, Lettuce, Hot Sauce and dare I say Cheese or Sour Cream? Can’t do that here but you get the gist.