Naked Lunch Burrito July 2, 2013 by Jill Foucre Leave a Comment Naked Lunch Burrito 2013-06-30 21:19:15 Print Ingredients 2 cups cooked pinto beans 1 can sweet corn, drained 2 cups cooked brown rice ½ cup shredded cheddar cheese Your favorite salsa* Optional toppings: cherry tomatoes, avocado, non-fat plain Greek yogurt. *Your Favorite Salsa (Makes 2 cups) 2 cups chopped tomatoes 1/3 cup chopped sweet onion 2 tablespoons chopped cilantro 2 tablespoons lime juice 1 jalapeno pepper, seeded and finely chopped ½ teaspoon sea salt ¼ teaspoon cumin Place all ingredients into a small bowl. Toss well and chill for 20 minutes. Instructions 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. 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. By Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/