Every morning when my alarm clock goes off, Cookie starts pouncing on me to wake up and I groan and ask her to make me some coffee. Every day, this happens, and would you believe that she has not once made me coffee? That dog. Yesterday morning, I woke up at the crack of dawn to finish my work by deadline. I made myself some extra-strong coffee, poured it to the tippity-top of my mug and promptly sloshed coffee onto my keyboard. I tried to sop it up with the nearest absorbent thing (a dirty sock!) but it was too late. I couldn’t even google “help, I spilled coffee on my MacBook” because typing in those words produced something like, “heeessssssp fffeeeeeeeeeeeee eeeebk.”
Fortunately, it’s all reparable. May my dumb mistake serve as a reminder to use caution when handling liquids near electronics and to backup computers as often as possible! All that aside, I’ve been amazed at the response to my post about avocado toast. It seems that you all appreciate simple ideas for quick meals, and believe me, I do, too. I’ve mentioned before that I dress up my meals for this blog for you all because you are my guests, but I have lots of go-to quick meals that I make for myself when I’m eating alone. Occasionally I stumble on particularly stellar combinations of leftovers and basic ingredients, and I want to share these ideas with you when I do.
So from here on, you’ll be able to recognize posts of this type because they will begin with the word simple. They will be recipes that you’ll be able to whip together in under ten minutes if you have the ingredients on hand. The recipes won’t require lenghty explanations of why the ingredients work together and the cooking methods will be those that you already know. They might call for short-cut ingredients like prepared salsas or sauces, but they are the kind of store-bought ingredients that don’t include noxious additives or preservatives.
In keeping with the concept of simple and quick, I’ll try to limit the length of these posts because these are the kind of recipes that speak for themselves. Furthermore, these posts will also be an exercise in photography and photo editing for me; I’m going to limit myself to ten shots of the finished product and I’ll only post the very best one. Hope you all are as excited about this concept as I am!
To kick off this new series, I’m sharing my favorite lunch meal as of late. I’ve never understood the concept of wrapping carbs within carbs, so I prefer to skip the tortilla and make burrito bowls instead. Enjoy!Print
Black Bean Burrito Bowls
- Prep Time: 5 mins
- Cook Time: 4 mins
- Total Time: 9 minutes
- Yield: 1 bowl
- Category: Entree
- Method: Mix by hand
- Cuisine: Mexican
- Diet: Vegan
Black beans, salsa verde, roasted red peppers and avocado make this simple burrito bowl taste extraordinary. Feel free to skip the rice and turn the other ingredients into a quesadilla filling. Shredded white cheese makes a nice addition.
- Cooked brown rice (mine was leftover from my Thai green curry)
- Roasted red peppers, chopped
- Cooked black beans (canned or frozen, liquid drained)
- Salsa verde
- Fresh cilantro
- Avocado, diced
- Lime wedge
- Red pepper flakes
- In a bowl, reheat the rice. Top with chopped red pepper.
- Mix together the black beans and salsa verde in a separate bowl, and heat them up together. Pour on top of the rice and red pepper.
- Top with avocado, cilantro, a big squeeze of lime and red pepper flakes.