Don’t show up in the Black Rock desert empty handed, impress your friends with these no cook meals for Burning Man. No need for fire or refrigeration. Pack your tu tu, feather boa, a festive burner bike, lots of H2O, adult beverages, everything on this […]
Tag: What’s for dinner?
Grilled chicken breast marinated in homemade yogurt ranch dressing, wrapped in bacon and tossed with fresh spinach, avocado, and tomatoes. Drizzle more yogurt ranch dressing for a main meal salad inspired by a California Club sandwich. This is a low carb, whole food meal with […]
#MeatlessMonday: Make it Mexican
Vegan Mexican style chorizo burrito bowls are an easy healthy weeknight one bowl meal. For best results make the mushroom walnut chorizo a day in advance so the spicy chorizo seasonings can develop. Save leftover chorizo for tacos, stuffed sweet potatoes or tostadas. You can purchase soy chorizo but I prefer making my own without soy. I’m sensitive to soy so I try to avoid it. I’ve seen lentil and quinoa taco meat recipes which would also work well.
I used black beans but any legume would be fabulous in this burrito bowl. I prefer to cook my own beans besides you don’t find many canned beans in rural Mexico. Dried pinto and back beans are a great vegan protein source and they are readily available and so inexpensive. Many homes keep a pot of pinto beans stewing on the stove all week long for quick snacks or meals. I make vegetarian pinto beans in my crockpot almost every week. If you are a vegan and you eat out in Mexico you shouldn’t assume that the beans are animal free. I suspect lard is added to most frijoles so make your own and be certain. If I want refried frijoles, I use olive oil.
Sauté any vegetables for your burrito bowl. I had bell peppers, onions, avocado, jalapeño and fresh tomatoes. I occasionally make a large batch of brown or white rice to have ready for weeknight meals.
I’m not sure that this warrants a recipe card but here it is Google search engine. 🤔
Vegan Chorizo Black Bean Burrito Bowls
Build a weeknight complete vegan meal with vegan chorizo, black beans and vegetables. Make it Mexican with peppers and salsa.
- 2 cups black beans
- 2 cups white or brown rice cooked
- 2 cups vegan mushroom chorizo or soy chorizo
- 1 bell pepper, any color
- 1 onion
- 1 jalapeño seeded
- 1 tablespoon olive oil
- 1 tomato diced
- 1 avocado diced
- 1/2 cup chopped cilantro
- 1/4 cup sliced green onions
- 1/2 cup prepared salsa
- Step 1 If making mushroom walnut chorizo, prepare it at least one day in advance.
- Step 2 Dice bell peppers and onions. Finely chop jalapeño. Sauté all peppers and onions until soft.
- Step 3 Place a 1/4-1/2 cup each of warmed black beans, rice and chorizo into large bowls. Top each bowl with 1/2 cup of cooked vegetables.
- Step 4 Sprinkle each bowl with cilantro, chopped tomatoes, avocado and green onions. Top each bowl with a tablespoon or more of salsa.
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