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

  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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