Today I have another budget friendly meal for you on the table. Growing up my mom’s go-to fast food was usually on the way home from soccer practice, stopping by El Pollo Loco and getting about 15 “BRC’s” (Bean, Rice, and Cheese burritos) to feed the family. She has obviously come far since the fast BRC runs for the family, but the BRC will always hold a nostalgic place in my heart.
The premise of the
dish is very simple, just layering beans, rice and cheese (and salsa!) in a
bowl. But its delicious, cheap, AND filling (an important part in my household
for my manly man).
You will start by chopping half of a red onion and half red bell pepper. By chopping, I really mean finely dicing, like super fine. If you have a small food processor or chopper, it would be really easy to throw in the pepper and the onion; I didn't, so finely dicing had to do.
You will start by chopping half of a red onion and half red bell pepper. By chopping, I really mean finely dicing, like super fine. If you have a small food processor or chopper, it would be really easy to throw in the pepper and the onion; I didn't, so finely dicing had to do.
Heat 1 tablespoon olive oil over medium heat,
add onion and sauté for about 1 minute. Add chopped bell pepper, and 2 teaspoons
of minced garlic cloves. Saute for a few
minutes, about 2-3, until the peppers are “sweating.”
Add in the black beans, and spices: 1/4 teaspoon ground coriander, 1/4 teaspoon oregano, 1/4 teaspoon cumin, and 1/2 teaspoon of salt.
Give it a
stir and add in your liquids: 1 ½ tablespoons red wine vinegar, and ½ cup of chicken or veggie broth. Bring
to a simmer, lower heat to med-low, and cover for 15 minutes. Uncover and use a
potato masher to mash a few of the beans. Don’t mash all of them; it’s just to
get the beans to thicken. Stir and let simmer for 3-5 more minutes.
Once the beans are done, it's time for assembly. In 6 bowls, add 2/3 cup of cooked brown rice. Top with a 1/3 cup of the bean mixture, then 2 tablespoons of cheese and your choice of salsa. I have made it with a homemade pico, and it's perfectly delicious. On days that we are limited on time, or I don't have any fresh tomatoes I just use our favorite bottled salsa. It's great both ways!
And there you have it, my family's favorite budget friendly, time friendly, and clean meal!
BRC Burrito Bowls
Recipe by The Everyday
Veggies
Serves 6
Black Beans
1 tablespoon olive oil
2 cans black beans, rinsed and drained
½ red onion, finely chopped
½ red pepper, finely chopped
1 ½ tablespoons red wine vinegar
½ cup chicken/veggie broth
¼ teaspoon cumin
¼ teaspoon ground coriander
¼ teaspoon oregano
½ teaspoon salt
Bowl Assembly:
4 Cups of Cooked Brown Rice (try using our fail proof baked brown rice)
1 cup of shredded mozzarella/cheddar/mexican cheese
1 1/2 cups salsa (a homemade pico de gallo or bottled).
Bowl Assembly:
4 Cups of Cooked Brown Rice (try using our fail proof baked brown rice)
1 cup of shredded mozzarella/cheddar/mexican cheese
1 1/2 cups salsa (a homemade pico de gallo or bottled).
1 1. Start by chopping half of a red onion and half
red bell pepper. By chopping, I really mean finely dicing, like super fine.
If you have a small food processor or chopper, it would be really easy to throw
in the pepper and the onion; I didn't, so finely dicing had to do.
2. Heat 1 tablespoon of olive oil over medium heat, add onion and sauté for about 1 minute. Add chopped bell pepper, and 2 teaspoons of minced garlic cloves. Saute for a few minutes, 2-3, until the peppers are “sweating.”
3. Add in the black beans, and spices. Give it a stir and add in your liquids: 1 ½ tablespoons red wine vinegar, and ½ cup of chicken or veggie broth. Bring to a simmer, lower heat to med-low, and cover for 15 minutes. Uncover and use a potato masher to mash a few of the beans. Don’t mash all of them; it’s just to get the beans to thicken. Stir and let simmer for 3-5 more minutes.
4. Once the beans are done, it's time for assembly. In 6 bowls, add 2/3 cup of cooked brown rice. Top with a 1/3 cup of beans, then 2 tablespoons of cheese and your choice of salsa. I have made it with a homemade pico, and it's perfectly delicious. On days that we are limited on time, or I don't have any fresh tomatoes I just use our favorite bottled salsa. It's great both ways!
2. Heat 1 tablespoon of olive oil over medium heat, add onion and sauté for about 1 minute. Add chopped bell pepper, and 2 teaspoons of minced garlic cloves. Saute for a few minutes, 2-3, until the peppers are “sweating.”
3. Add in the black beans, and spices. Give it a stir and add in your liquids: 1 ½ tablespoons red wine vinegar, and ½ cup of chicken or veggie broth. Bring to a simmer, lower heat to med-low, and cover for 15 minutes. Uncover and use a potato masher to mash a few of the beans. Don’t mash all of them; it’s just to get the beans to thicken. Stir and let simmer for 3-5 more minutes.
4. Once the beans are done, it's time for assembly. In 6 bowls, add 2/3 cup of cooked brown rice. Top with a 1/3 cup of beans, then 2 tablespoons of cheese and your choice of salsa. I have made it with a homemade pico, and it's perfectly delicious. On days that we are limited on time, or I don't have any fresh tomatoes I just use our favorite bottled salsa. It's great both ways!
No comments:
Post a Comment