One of my summer resolutions was to try out some new recipes, hopefully healthy ones, and so last night I tried my hand at this LBBBB, AKA a Chipotle-style black bean burrito bowl, thanks to Anjali of The Picky Eater Blog.
That’s So Jacob Presents:
That’s So Nom: Treats and Eats from Jacob’s Completely Amateur Kitchen
Episode 4: Little Black Bean Burrito Bowl
Step 1: Look at recipes online.
Step 2: Salivate at the pretty pictures, then get your ass up and out to the store to buy ingredients. Except…cottage cheese, no thank you (don’t hate me, I just never liked it!)
Step 3: Come home and procrastinate until dinnertime.
Step 4: Chop 1 onion, 1 yellow pepper, and 1/2 jalapeno pepper, and saute in canola oil. Sprinkle garlic powder on top because I don’t have a garlic press and garlic powder works just fine.
Step 5: Sprinkle on a dash of cumin and a dash of chili powder, then dump the black beans on top. Boil for 10-15 minutes, realizing that if you put the salmon in the oven for 20 minutes at the same time, you can just turn the stove off when the timer hits 5:00. SMART!
Step 6: Heat some rice and corn in the microwave.
Step 7: Take bowl. Put in rice, then mixture, then corn. Sprinkle on cilantro and salsa
Step 8: Enjoy your protein filled deliciousness, and get halfway through before realizing that you bought diced tomatoes but didn’t use them, but it tastes good anyway.
Makes 2-3 dinner-sized portions. Refrigerates very nicely.
I’m currently eating my second portion for dinner, and am happy to say that it’s just as delicious as the first. So, consider this a success! Thanks, food blog!
And hooray for six continent day! Welcome to North America (Canada and USA), South America (Guyana), Europe (UK, Netherlands, and France), Asia (India, Philippines, and Qatar), Africa (Sudan), and Oceania (Fiji). Come back soon, I’m nice!