Tuesday, April 23, 2013

Chipotle Inspired Black Beans & Cilantro Lemon Rice

Black beans & cilantro lemon rice are especially wonderful when homemade.
I haven't eaten out much these days in order to save money, not just to survive a very rough economy, but also to prepare for my big summer move from small town Ohio to Philadelphia. It's an ample amount of work and change happening in my personal world, but my experimental kitchen houses another story.
One of my favorite cheap eateries is Chipotle and this recipe is a celebratory dish of that fascinating concoction of that uniquely harmonized cilantro lemon rice dancing together with black beans. Roma tomatoes and chopped avocado are little spiritual odes to main ingredients of salsa and guacamole.
Simple to make and with similar quality, it doesn't break the bank!

Chipotle Inspired Black Beans & Cilantro Lemon Rice Ingredients and Preparation

1 cup brown rice
1/4 cup cilantro
2 tablespoon lemon juice
1 teaspoon olive oil
1 teaspoon garlic
1/4 cup chopped red onion
1/2 cup black beans, drained and rinsed
1 diced Roma tomato
1/2 cup Trader Joe's Vegan Mozzarella Shreds
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 ripened avocado, sliced

In a medium heated saucepan, warm up olive oil.
Stir in onions and garlic.
Add black beans and tomato.
Cook for about 5-6 minutes.
Turn off heat and mix in rice mixture along with vegan cheese.
Place avocado atop.

A delicious meal good in & out of a burrito!
Who needs take out?

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