Great back to school meal
Whether you are cooking in your college dorm, making a quick lunch (for kids learning online or just for yourself), or wanting a quick and easy dinner, black bean burrito bowls are the way to go.
In just 15 minutes, you can make a fresh pot of rice (with carrots added for nutrition), chop up all of your toppings, and then assemble your bowls. You can make this recipe in an Instant Pot, a rice cooker, or in a regular saucepan with a lid (whatever you usually cook rice in).
Cooking in a college dorm (making do)
When I was in college, one summer I lived on campus and had to make the majority of my meals in my campus dorm. I had one pot with a lid, a plug-in electric burner (the kind with the coils), some camping bowls and utensils, a tiny cutting board, a leatherman knife, and a mini-fridge.
The meal I remember making most often and liking the most is beans and rice. I used to slice up some carrots, cook them along with some rice, and then mix in a can of baked beans. That was dinner! Now I prefer black beans with fresh toppings like cilantro, salsa or tomatoes, and avocado. But the concept is the same.
Making black bean burrito bowls
Every Wednesday since mid-March, my family and I have been doing live videos on my Facebook page with ideas for cooking in quarantine. I have the videos archived on my Youtube channel as well as in the video section of my Facebook page. Here is the video from this week making Black Bean Burrito Bowls:Print
1 cup white rice, rinsed and drained (I like jasmine rice)
1/2 teaspoon sea salt
2 carrots (or 1 cup baby carrots), sliced into rounds
1 can black beans, drained, or 2 cups homemade black beans
1 tablespoon extra-virgin olive oil
1/4 teaspoon sea salt
1 jar salsa or 1 cup chopped tomatoes
1/2 cup chopped cilantro
1–2 avocados, cubed
1 cup cheese (shredded Monterrey Jack or crumbled Cotija cheese)
1 cup raw sauerkraut (I like Wild Brine brand)
If using an Instant Pot or rice cooker, set it to “cook or steam white rice.” If using a saucepan, place lid on and bring up to a boil over medium heat. When steam starts coming out of the edges of the lid, turn to low (as low as it will go without turning off), and let cook for 10 minutes. Turn heat off and let sit (with lid on) for 10 more minutes (this will ensure that the rice will absorb all the liquid in the pot).
Meanwhile, season black beans (if not already salted/seasoned). Cook black beans in a small pot or medium skillet with enough water to barely cover the beans, salt, and olive oil. Simmer 5-10 minutes, or until liquid has almost completely evaporated (or at least has become a thick sauce).
Gently fold black beans into cooked rice. Serve rice and beans in individual bowls with desired toppings.