Two things led to the creation of this ah-mazing lunch…. 1) I got myself a rice cooker a few weeks ago and I am obsessed. I’ve been making rice all day erryday. 2) I wanted to use up some pantry items this week and also put minimal effort into meal prep since I’m out of town on OB clinicals.
Easy Enchilada Bowl
1/4 cup shredded cheese (optional)
All I did was combine 1ish cup cooked brown rice with some black beans I had in the freezer. I stirred in about 1/2 can of Rotel tomatoes and threw in some green onion for good measure. At work I heated up the rice mix and then poured on about 1/2 cup Enchilada Sauce (Old El Paso, mild). Heat through a bit more and then top with some shredded cheddar.
To make it vegan, lose the cheese. If you think you need more protein (you don’t) you could always stir in some shredded chicken.
Bing bang boom. It’s SO good. Like eating an enchilada except for it’s healthy because it’s chock full of whole grains/fiber, veggies and plant protein. The cheese isn’t necessary but does add to the enchilada feel. Definitely worth repeating. It is low on the fresh veggie factor, so just make sure to get your greens in at another meal: salad for dinner!
In other news…I cut my hair again (and dyed it a few weeks ago but you probably knew that)….awkward 5AM selfie alert…
My bangs are almost grown out. I can’t wait…they drive me crazy!
Also, the weather is so incredibly amazing lately. I don’t want to burn alive this summer, but I am enjoying the warmer temps. As is Franco, of course.
Well, I’ll see ya on the flipside with some inspired ice cream recipes (and when I say “ice cream” I mean banana soft serve so don’t get too excited).