One thing I couldn’t figure out in the last 5 years is how to eat overstuffed sandwiches or wraps. I become very clumsy and self conscious when eating these big size sandwiches. I see myself constantly looking around to find any occasional giggles or stares. I figured the best thing to do is stay away from them in public places (make them to-go and eat at home or desk).
So you can imagine my ecstasy when I found this bare-burrito on Baja Fresh menu. All the ingredients in a burrito layered in a bowl instead of wrapping in a tortilla. This is my entry to
Sweet nicks ARF/ 5-a-day Tuesday event. My first ever entry into any food blog event. :-)
Ingredients:
Cooked long grain rice – ½ cup (You can use any kind of rice)
Cheddar or Pepper Jack Cheese– ¼ cup
For Black bean Sauce:
Black beans – 2 cups cooked or 16 oz. can, rinsed and drained
Onion – 1 medium
Jalapenos – 2
Tomato sauce – 2tbsp
Corn – ½ cup
Garlic cloves - 2
Cumin powder – 1tsp
Chili powder – 1tsp
Salt and pepper – to taste
For Guacamole Salsa:
Avocado – 1
Plum ripe tomatoes – 2, seeded and chopped
Garlic clove – 1
Jalapeno – 1
Lemon juice – 2tsp
Red onion – ½ small (or 1 shallot)
Salt
Vegetables:
Green Peppers – 2
Zucchini – 2
Yellow Squash – 1
Onions – 2
Salt and Pepper
Method:
Roasted Vegetables:
· Pre heat oven to 400˚F.
· Cut the vegetables into big chunks and coat them with olive oil, salt and pepper.
· Roast them in the oven for 20-25minutes or until tender, but not mushy.
Black Bean Sauce:
· Heat olive oil in a sauce pan, when warm add garlic and sauté.
· Add chopped onions, jalapeno and sauté till onions turn transparent.
· Add the beans, tomatoes, cumin, chili powder, salt and pepper. Mix well. You can add water if the mixture is too thick.
· Let it simmer for about 10minutes. Keep aside.
Guacamole:
· Put all the ingredients in a blender and pulse them couple of times. I like it smooth, but you can make it chunky too.
Putting them all together:
· Take a bowl, add a layer of rice then add the black bean sauce, roasted vegetables, guacamole and cheese. Sprinkle with chopped green onions and serve.
Notes:
· Store bought guacamole and salsa will reduce the prepping time.
· Vegetables can be either grilled or sautéed instead of roasting.
Both my kids have very different tastes. My son likes pasta, sandwiches or wraps to school whereas my daughter prefers rice with broccoli, brussels sprouts, carrot etc. With such varied tastes, it becomes so difficult to make something that both of them would enjoy. Luckily until last year, my little one was going to school only 3 days a week, but come September she will be going full time, which means packing lunch for both for the whole week.
