Naked Lunch Burrito

Naked Lunch Burrito
  1. 2 cups cooked pinto beans
  2. 1 can sweet corn, drained
  3. 2 cups cooked brown rice
  4. ½ cup shredded cheddar cheese
  5. Your favorite salsa*
  6. Optional toppings: cherry tomatoes, avocado, non-fat plain Greek yogurt.
  7. *Your Favorite Salsa (Makes 2 cups)
  8. 2 cups chopped tomatoes
  9. 1/3 cup chopped sweet onion
  10. 2 tablespoons chopped cilantro
  11. 2 tablespoons lime juice
  12. 1 jalapeno pepper, seeded and finely chopped
  13. ½ teaspoon sea salt
  14. ¼ teaspoon cumin
  15. Place all ingredients into a small bowl. Toss well and chill for 20 minutes.
  1. Divide rice between 2 bowls.  Place ½ cup beans, ½ cup corn, and ¼ cup cheese on top of each rice bowl.  Top with your choice of salsa and toppings.
  2. For ‘to go’ packing: place salsa in bottom of two portable containers with tight lids (glass mason jars work well). Add beans, corn, cheese, rice (in that order) and the optional toppings (if using avocado, splash with lime or lemon juice before assembly). Tightly seal containers and pack upright in backpack or briefcase to enjoy at lunch.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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