As much as I complain about being meatless, this vegetarian diet hasn’t been too bad. I already prefer my burritos without meat, so why did it take me this long to make them at home? I’m guessing it had something to do with finding the right bean recipe. Even with cooking the beans and making the rice, this was pretty easy to make! Other than the rice and cilantro, all items used were from Trader Joe’s (I hate how much I shop there).
I’ve brought it in for lunch a few times now – I just keep everything in separate containers and put it together just before eating. It’s definitely made a few co-workers jealous.
Black Beans
2 cans black beans (no need to drain)
2 garlic cloves, minced
handful of cilatro stems
salt
pepper
Add all ingredients to a pan and bring to a simmer. Cover and cook for ~20 minutes.
Cilantro Lime Rice
You can use any rice you want, but I used parboil rice because I didn’t want sticky grains and because it would be fluffy. Cook rice according to directions and transfer to a bowl. Add oil (pick a good neutral one so the flavor doesn’t overpower), chopped cilantro, salt, white pepper, and lime juice. Start off with a little lime juice at the beginning and adjust after mixing all the ingredients together.
I was going to go with boring plain tortillas, but these were just calling out to me. Habanero? With a hint of lime? I’m all in.
I really need to watch how they roll burritos next time I’m at Chipotle. But here you go – rice topped with black beans, baby spinach and avocado slices. Sour cream, cheese, salsa is optional, but then you get into that burrito overflow and it’s not pretty.
Recently at work it was make-your-own-burger day in the cafeteria. Usually I’m pretty amped about MYOB, but given the Lenten season I am stuck with the sole option of a gardenburger. Resigned to this reality, I went over and asked for said gardenburger with cheddar and fried onion straws.
“We don’t have gardenburgers today.”
What?!?
“Uh… uh… what am I supposed to get then?” There really weren’t other options – the soup had meat in it and the sandwich du jour was a meaty one.
“Sorry.”
So I ended up looping the islands of the cafeteria a few times. Looking, but not really looking. I grabbed a plate and piled it high with salad greens and toppings. Then I remembered the tuna fish salad. It’s not too bad, but the quality changes from day to day. Took a chance, and grabbed a hard roll.
In the end, it wasn’t too bad. And it was slightly cheaper than had I asked them to make it for me.
I’ve eaten here plenty of times, but it seems that I’ve never actually written about it. Here’s a tip – late Sunday afternoon/early evening is your best bet at getting a table. The place started to get busy as we were heading out, just before 6:00.
Now that I no longer live in the area, my mom likes to let me know about the new restaurants opening up.
“Oh… you have to go to the new Indian restaurant. It’s a grocery store too, but they have a buffet! Your dad went there and got all this food for 6.99! Go buy lunch there today and get another so you have lunch for tomorrow…”
I had a hankerin' for some Taco Bell Crispy Soft Tacos, the other day. But instead of putting on pants and driving the 7 minutes to the nearest one to delight in their $.89 goodness, I decided to make my own.
I have issues with messy food, but when it tastes good, I let the messy slide.
I’m going to fess up here – I used Mama Sita’s mix for this. But it was quick and easy and no joke, I made this right before work. Good breakfast AND lunch. Too bad I don’t have any pandesal.
I took a quick trip to Rhode Island last month to see my little cousin graduate from college. It’s amazing how quickly four years go by.
Travelling down to Puerto Rico wasn’t too bad, but I sure was hungry. And the heat that hits you as you step off of the plane doesn’t help matters either.
