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.
