mexican bowls

Amys Gluten Free Pantry

This is a per­fect lunch or din­ner with left­over pot roast. In fact, I make a pot roast just for this pur­pose. Inspired from my favorite “fast” food restau­rant, Chipo­tle, this was my once a week treat. Now that night­shades are an issue, I make it with­out the salsa (sigh). Con­sider slather­ing it with Cilantro Sauce for added fla­vor. There are no pro­por­tion here – just a mish­mash of left­overs. Enjoy this as a quick lunch or dinner.

This can be enjoyed with ani­mal pro­tein or scaled down to be deli­ciously vegan.

Prep time: 10 min­utes
Total time: 15 min­utes
Yield: 1 serv­ing; can be eas­ily doubled

left­over cooked rice (Herbed Rice is best)
2 tsp. water
black beans (if from a can, rinse them in a strainer until the water runs clear)
left­over pot roast, shred­ded (shred­ded chicken works great here too or go veg­e­tar­ian)
sauteed red onion
romaine let­tuce (this isn’t in the pic­ture, but it’s a nice addi­tion)
salsa (omit for night­shade allergy)
freshly sliced avo­cado
cilantro

  1. Saute red onion in a medium hot skil­let with light olive oil and a dash of salt, until carmelized, around 5–8 min­utes. Remove onions to a dish and set aside.
  2. On medium heat, add 1 tsp. light olive oil. When hot, add rice and stir for a moment. Add water and cover for 1 minute and you’ll have per­fectly plump rice.
  3. Heat up black beans and set aside.
  4. Layer the dish in the order of ingre­di­ents listed. Delish.

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