Black beans and rice make me think of my trip to Costa Rica and Nicaragua a few years back. Every day for 2 weeks we ate beans and rice for breakfast, lunch, and dinner. It made most people sick, but come to think of it… It was the best I’d felt in a while! (No gluten!!! Who woulda thunk?!)
I’m craving some delicious central american eats. Simple, delicious, and best of all: GLUTEN FREE!
2 medium tomatoes (diced)
3/4 c shredded iceburg lettuce
1 small red pepper (diced)
1 small green pepper (diced)
1/2 cup corn (frozen or canned)
1/4 c red onion (diced)
1 can black beans (cooked)
2 cups white rice (cooked)
1/2 c shredded cheese (I like cheddar)
You can make your Burrito Bowl with whatever fixings you want. This is what I used and it was mmmm mmmmm good.
Put a scoop of rice and a scoop of black beans into a bowl. Top with the lettuce, onion, peppers, corn, tomato, cheese, and whatever else you want.
PS: Leftover peppers, lettuce, onion (etc…) can be used for chicken tacos the next day! (This recipe will be coming tomorrow or the next day)