A true staple in my household! This was one of my first meals I really took to while transitioning to vegetarianism. It's so simple and the best part about it is you can incorporate your own favorites within the dish. Toppings are infinite. Don't like black beans? No problem, switch them out for lentils or chickpeas! The possibilities are endless.
Ready in 30-32 minutes
Serves 4 people
2 (14 oz) cans black beans, drained and rinsed
1 cup tomato salsa - if homemade you’ll need: - 2 medium tomatoes, quartered - ¼ medium red onion, roughly chopped - 1-2 jalapeno peppers, seeded & chopped - Handful cilantro, roughly chopped - 1 ½ tbsp lime juice - ½ tsp chilli powder - ¼ tsp cumin - Salt & pepper to taste
1 ½ tsp chilli powder
1 tsp ground cumin
Salt & pepper to taste
Tortillas of choice ( I prefer “Siete” Grain-free Chickpea Tortilla)
Plain fat-free greek yogurt (or coconut yogurt to keep this recipe vegan friendly)
Guacamole, you’ll need: - 1 large avocado - ½ jalapeno pepper, seeded & diced - ¼ red onion, diced - 1 tbsp chopped fresh cilantro - ½ juice of lime - ¼ tsp garlic powder - salt & pepper to taste
Pico de Gallo, you’ll need: - 1 ½ cups diced roma tomatoes cored & seeded - ⅓ cup red onion, diced - 1 jalapeno, seeded & minced - ¼ minced garlic - ⅓ cup chopped fresh cilantro - Juice of 1 lime - Salt to taste
Shredded cheese (use vegan cheese to keep it VF, such as “Daiya”)
*Homemade salsa*: prep & combine all salsa ingredients in a food processor/ blender/ magic bullet/ whichever you have on hand, really! Pulse until all ingredients are finely chopped.
Preheat oven to 350 degrees
In a medium saucepan combine black beans, salsa, chilli powder, cumin, salt & pepper. Simmer mixture for 5-10 minutes, stirring occasionally. (I like to lightly mash the beans as they cook, gives it that burrito filling effect!)
While your beans are cooking, start cooking your brown rice to it’s directions.
*For the guacamole*: In a medium mixing bowl, use a fork to mash avocado. Add in all prepped guacamole ingredients. Set aside.
*For pico de gallo*: Place all pico de gallo ingredients in a bowl and stir to combine. Set aside.
Cut your tortillas into triangle shapes, similar to tortilla chips. Place on a baking sheet coated in a silicone sheet/parchment paper. No oil needed for this part! Simply place in the oven, on the middle shelf, for 5-6 minutes. Or until chip consistency (all ovens are different after all!)
To serve, in a large bowl take a heaping portion of bean mixture, brown rice, guacamole, pico de gallo, top with some shredded cheese and a dollop of yogurt. Serve with your freshly baked tortilla chips, and enjoy!