Black bean burrito bowl jars
Cilantro lime rice, black beans, corn and salsa under crunchy romaine, four vegan and gluten-free lunches you can pack in 15 minutes.
- 30 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.76 a serving
- 480 calories
- Good the next day
- Vegan
- Gluten-free
- Dairy-free
Dolly says: It’s ready in 30 minutes, start to finish.
Ingredients
For 4 servings.
- 2 packages microwave rice pouches
- 2 limes, juiced
- ½ cup cilantro, chopped
- 1 red bell pepper, diced
- 1 cup salsa
- 1 can black beans, drained and rinsed
- 1 can canned corn, drained
- 4 cups romaine lettuce, chopped
- 1 cup tortilla chips (optional)
- 2 tbsp pickled jalapeños (optional)
From your pantry
- 2 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp salt
Each serving has about 480 calories, 15 g protein, 85 g carbs and 11 g fat, and costs about $2.76 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No limes? Lemons work.
- No cilantro? Fresh parsley works.
- No red bell peppers? Yellow bell peppers work.
- No salsa? Pico de gallo works.
- No black beans? Pinto beans or kidney beans work.
- No romaine lettuce? Green leaf lettuce or iceberg lettuce or butter lettuce works.
Steps
Tap an underlined word for a quick explanation.
Heat the rice pouches in the microwave as the package says, then spread the rice on a plate to cool for 15 minutes.
Timer: 15 min
Dolly’s tip: Warm rice steams lettuce limp. It’s ready to pack when it feels cool to the touch.While it cools, the cilantro and the bell pepper.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
the lime juice, cilantro, olive oil, cumin and salt into the cooled rice.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Spoon ¼ cup salsa into each of 4 quart jars, then add the beans, corn and bell pepper.
Add the rice, pack the romaine in on top, and seal.
Dolly’s tip: They keep 4 days in the fridge. Pack the chips in their own little bag so they stay crunchy.At lunch, tip the jar into a bowl, , and top with crushed chips and jalapeños.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Plan this in Dollop, and get the grocery list
Dollop plans your lunches along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
