This recipe idea may not be revolutionary, but it’s certainly served us in a crunch. We recently had family to town to help us settle into our new place, and I was tasked with coming up with a few meals for sustenance throughout the day. We had eaters varying from meat-atarians, health-conscious eaters, children, babies – you name it.
Are you a plan ahead type of person? Both Alex and I work best on clutch decisions, so I went to the farmer’s market the morning they would arrive in search of some inspiration. There were plenty of corn and tomatoes at the market, and as I scanned my idea list (our file with a running list of random ideas for the blog), I came across “burrito bowl”. (OK, so we are somewhat organized – we do have a list of ideas we come across or dream up that we hope make it to “bloggable” status.)
It was just right: easy enough to throw together while entertaining two young nephews, filling, adaptable to a variety of diets (vegetarian, gluten-free, and dairy-free without the sour cream), and, most important, very tasty. We used the black beans from Gwyneth Paltrow’s book that we featured in this scrambled tofu and black beans recipe, cooked brown rice in our rice cooker, and then added toppings to suit our tastes. There are lots of ways you could assemble this bowl, but a few important tips:
1. Make sure to season the beans before eating; even if you don’t use this method, do something. Black beans from the can leave something to be desired. (In a pinch, I add olive oil, a few shakes of garlic powder and chili powder, a bit of kosher salt, and then microwave them for a few seconds. But if you have 15 minutes, please try this recipe.)
2. Don’t forget cilantro. It really adds (trust me).
3. Sour cream + hot sauce is a match made in heaven. If you forgo these, make sure to add something to bring it all together (maybe a little oil? It will be a bit dry otherwise).
If you want to taste the way we made it, check out the recipe below :) Enjoy!
- 2 cups uncooked brown rice
- 1 clove garlic
- 2 tablespoons olive oil
- 15-ounce can black beans
- 1 handful cilantro
- Kosher salt
- 1 pint cherry tomatoes
- 1 avocado
- 2 ears corn
- ¼ cup sour cream
- Hot sauce
- Tortillas (optional)
- Make the brown rice, according to the package instructions.
- Mince 1 clove garlic.
- In a medium pot, heat 2 tablespoons olive oil. Add garlic and cook until just fragrant for about 1 to 2 minutes, before it browns. Add the black beans, along with the can liquid, and 4 sprigs of cilantro. Bring to a boil, then simmer 15 minutes until the liquid condenses. Taste and add kosher salt as desired.
- Meanwhile, wash the tomatoes and slice them in half. Remove the pit from the avocado, then remove the peel and dice it. Cut the corn from the cob. Chop ¼ cup fresh cilantro.
- To serve, place all components in a bowl; top with sour cream and hot sauce. If desired, serve with tortillas.