I have decided to give the vegetarian lifestyle a go. I pretty much lead a vegetarian lifestyle now as my husband has been vegetarian since he was a teenager. So it’s not like I’m cooking up a big steak for us every night as it is!
So to honour this somewhat grand occasion I will share with you my favourite vegetarian recipe – Veggie Burrito Bowl with Salsa, Guacamole & Cheddar. I found this on the Mealime app. My husband used to be a cook for a mexican restaurant so we both love mexican food. It’s one of the few cuisines that has a lot of tasty options for vegetarians.
Ingredients for 4 BIG servings:
1 cup Basmati Rice
1/2 (227g) block Cheddar Cheese
1 small bunch Cilantro/Coriander
6 cloves Garlic
2 Jalapeno Peppers
2 (398ml) cans Pinto Beans
1 medium Red Onion
Virgin Coconut Oil
Rinse Rice in a Colander until water runs clear, then transfer to a small saucepan. Add 2 cups water and 1/2 tsp salt; bring to boil. Reduce heat to low, stir and cover. Cook until liquid is absorbed, 16-18 minutes. Remove from heat and let stand, covered, for 5 minutes.
Halve and pit avocados; scoop out the flesh into a medium bowl.
Wash and small dice tomatoes. Transfer to a different medium bowl.
Peel and small dice red onion. Peel and mince garlic. Wash, seed and mince jalapenos. Wash and dry cilantro/coriander. Shave leaves off the stems; discard the stems and mince the leaves.
Add 1/2 of the cilantro/coriander (save the rest for the rice), 1/3 of the garlic (save the rest for the salsa and beans), juice of 1 lime, 1/2 tsp salt and 1/4 tsp pepper to avocado. Mash and mix until well combined. Set aside.
Add 1/2 of the onion, 1/2 of the remaining garlic, 1/2 of the jalapeno, juice of 1/2 a lime, 1/2 tsp salt and 1/4 tsp pepper to tomatoes. Mix and set aside.
Heat a skillet over medium heat.
Drain and rinse beans.
Coat bottom of skillet with coconut oil. Add beans, 1/2 cup water, remaining onion, garlic and jalapeno, 1/2 tsp cumin, 1/2 tsp oregano, 1/2 tsp salt and 1/4 tsp pepper. Stirring occasionally, cook until water is evaporated and beans are heated through, 2-3 minutes.
Finely grate 1 cup of cheddar.
Add remaining cilantro/coriander and juice of 1/2 a lime to rice. Stir to combine.
Place rice in a bowl and top with beans, salsa, guacamole and cheddar. Enjoy!!
Down the track I think I would like to become vegan but little steps…