Quick Burrito Bowls

Burrito bowls are such an easy way to make a quick healthy lunch that feels like you are splurging. They require very little effort in throwing together and can pack a flavorful and satisfying punch. I make mine without meat, packed full of veggies, but if you had some leftover chicken steak or shrimp you could throw a little of that on there. We have been making these for lunch for years, and this is my go to lunch on a tough week. You can easily change it up with toppings, but this is our current favorite combo. This makes 2 bowls. I have also been able to stretch it out to three bowls by doing a little less rice and beans and corn in each and padding it out with more lettuce- making it more like a "burrito salad".

Quick Burrito Bowls

• 1 package 90 second whole grain brown rice (uncle bens or generic brand)
• 1 can of black beans, rinsed
• 1 can of corn
• 1 small can sliced black olives
• 10-12 sliced "tamed" pickled jalapeño (I then dice them up)
• 10-12 cherry tomatoes, halved
• 1/2 avocado diced
• lime juice
• 1/4 cup cilantro chopped
• 1/4 cup reduced fat cheddar
• A sprinkle of Tortilla strips (the kind you find in the salad toppings section)
• 4 baby bell peppers sliced into thin strips
• 1/2 cup fresh pico or salsa for each bowl (1/4 cup for each bowl)
• 1/4 cup shredded lettuce

1.  After you microwave the rice, toss it with a little bit of lime juice and cilantro for flavor.
2. Split rice up between two bowls (I make it right in the tupperware I am taking to work for lunch)
3. Split up the black beans evenly between the two bowls. Do the same with the corn and black olives. 
4. Top that mixture with the diced jalapenos, cherry tomatoes, avocado, cheddar, bell peppers and lettuce. 
5.  I bring the pico to work in a separate container to put it on top right before I eat. I also bring the tortilla strips in a baggie to toss on at the last minute. 
6. When I try and stretch this to three bowls, I add a lot more lettuce to each and don't heat it up when I eat it, so it's more like a salad. 
7. When I do it as described for 2 bowls, I heat it for 60 seconds so it's just warm and then top with the salsa and tortilla strips.