Tostadas with Black Beans and Pickled Vegetables
Best Vegetarian Chili

Grilled Burrito Bowls

2 zucchinis
2 red bell pepper
Dried oregano
Black pepper
Olive oil
1-2 cups cooked brown rice (used Trader Joe’s frozen and heated)
1 box/can black beans, drained
1-2 t. chili powder
1 t.  ground cumin
1 t. coriander seed
Haloumi cheese, slice into three thick pieces (longwise)

Garnishes:
Bunch of cilantro, chopped
Chives, chopped
Tomatillo sauce
Limes
Sour cream

Chop up zucchini and red pepper. Put veggies on skewers (I use wooden). Sprinkle with olive oil, oregano and freshly ground black pepper. Grill until the vegetables are cooked with a slight char. At the same time place the cheese on the grill and cook until grill marks appear (both sides).

Put beans in a bowl with cumin, chili powder, coriander and black pepper. Place in a saucepan or microwave in a bowl and heat up. Smash beans a bit with a fork. Add rice and mix.

Take veggies off skewers and cut up more if need. Cut cheese into bite sized cubes.  Place beans and rice into individual serving bowls. Top with veggies and cheese and any of the garnishes of your choice.

By: K2

Comments

The comments to this entry are closed.