Black Bean Burrito Bowl

Prep Time 50

Cook Time 1

Servings

Calories 661kcal

1 1/4 cups dry black beans (or use 3 cups of canned beans, rinsed)
1/2 tsp each of garlic powder and sea salt (or to taste, for seasoning beans)
2 cups brown rice (rinsed)
1/4 tsp sea salt (for seasoning rice)
1/4 tsp black pepper (for seasoning rice)
1 1/2 avocado
2 plantain (sliced)
3 cups romaine lettuce (diced, packed)
2 tbsps extra virgin olive oil (1 tbsp for frying plantain, 1 tbsp for seasoning rice)

Soak dry black beans in water for 1-8 hours. Drain, rinse, and cook in fresh water untilsoft and tender. Or you can use canned beans by rinsing and heating in a sauce pan.
Rinse brown rice and cook on stove top or rice cooker.
While the beans and rice are cooking, prepare the other ingredients.
Prepare the pico de gallo by combining the tomatoes, red onion, cilantro, minced garlic, and lime juice in a bowl. Gently toss and set aside.
Prepare the chipotle dressing by blending the soft tofu, olive oil, chipotle peppers, gluten-free or regular tamari, lime juice, and sea salt until smooth. Pour into jar or bowl and set aside.
Chop the romaine and slice the avocado and set aside.
Prepare the plantain by slicing and frying in a bit of olive oil until browned on each side.
Assemble each bowl by adding rice, beans, pico de gallo, plantain, romaine, and avocado, and then drizzle with chipotle dressing.

Ingredients	Servings: 6
Ingredients	Quantity	Measure	Cost
Black beans	1 1/4	can	1.86
Garlic Powder	1/2	tsp	0.05
Sea Salt	1	tsp	0.03
Brown Rice	2	cups	1.90
Black Pepper	1/4	tsp	0.03
Avocado	1 1/2		1.95
Plantain	2		1.52
Romaine Lettuce	3	cups	0.45
Extra Virgin Olive Oil	4	tbsp	0.94
Lime Juice	3.5	tsp	0.20
Tomato	1 1/4	cups	0.97
Cilantro	1/4	cup	0.21
Red Onion	1/4	cup	0.32
Garlic	1	tsp	0.02
Soft Tofu	12	oz	2.92
Chipotle Pepper in Adobo Sauce	1-2	tbsp	0.70
Sea Salt	1/4	tsp	0.01
Tamari or Soy Sauce	2	tbsp	0.35
	1	tbsp	0.07
	2	tbsp	0.47
Total			14.97
Cost/Serving			2.50