Black Bean Burrito Bowl | GCBC12 Ep16

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is higher in protein, while white rice is more affordable.

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutrient-rich, while canned beans save time.

avocado

🥗Healthier: guacamole

💰Cheaper: mashed peas

Mashed peas provide creaminess at a lower cost.

jalapeno

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and more affordable.

Start with quinoa, cooking it just like rice for 20 to 25 minutes until it soaks up the water.

Chop garlic and onion for the base of the refried beans.

Heat extra virgin olive oil in a skillet over high heat and add the chopped garlic and onion, cooking slowly until fragrant.

Dice jalapeno and add to the skillet, noting that it's optional but adds flavor.

Chop coriander and set aside for garnish.

Add cumin and paprika to the skillet, stirring to release the flavors.

Add soaked black beans to the skillet, which have been soaked for about two hours to aid digestion.

Season the black beans with salt and pepper, and let them cook for 5 to 6 minutes until they become slightly crunchy and absorb the flavors.

Assemble the burrito bowl by layering the cooked quinoa as the base.

Top with the black beans, diced avocado, jalapeno, and corn, ensuring they are arranged separately for presentation.

Squeeze fresh lime juice over the top of the bowl.

Drizzle organic hemp seed oil over the dish for added flavor and nutrition.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary