VEGETARIAN BURRITO IN A BOWL 💕 with Amy’s Louisiana Kitchen

Amy’s Louisiana Kitchen From Union Parish

Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube


  • 1 (3.5 oz.) boil-in-bag BROWN RICE
  • 2 tablespoons OLIVE OIL
  • 1 teaspoon GROUND CUMIN
  • 3 to 4 GARLIC CLOVES, minced
  • 3/4 teaspoon SALT
  • 1 (15 oz.) can BLACK BEANS, partially drained
  • 1 tablespoon chopped CHIPOTLE CHILIES in adobo sauce
  • 1 cup chopped GRAPE TOMATOES
  • 1 small ONION, chopped, any kind you like
  • 1/4 cup FRESH CILANTRO, chopped
  • 1-1/2 tablespoon FRESH LIME JUICE
  • 1 JALAPENO, seeded and finely chopped
  • 1-1/3 cups very thinly sliced, RED CABBABE (OH HOW I WANT TO CALL THIS PURPLE)
  • 3 ounces QUESO FRESCO, crumbled
  • 1 AVOCADO, peeled and sliced

Cook brown rice according to directions and drain. Heat a skillet over medium heat. Add 1-1/2 tablespoons OLIVE OIL to the pan. Add CUMIN and GARLIC and cook about 30 seconds stirring to make sure the garlic doesn’t burn. Stir in rice and a pinch of SALT. Put into a bowl and set aside.

Next partially drain the black beans. Place into the skillet you cooked the rice mixture in and add the chipotle chilies. Cook a few minutes on low to heat thru.

Combine TOMATOES, ONION, CILANTRO, 1 tablespoon LIME JUICE, JALAPENO and a pinch of SALT in a bowl and toss to combine.

In a bowl toss the CABBAGE, 1 teaspoon OLIVE OIL and 1-1/2 teaspoons LIME JUICE. Serve with LIME wedges.

Spoon into shallow bowls the following:

  • 1/2 cup RICE,
  • 1/3 cup BEANS,
  • 1/3 cup TOMATO,
  • 1/3 cup CABBAGE,
  • 3 tablespoons QUESO (cheese),
  • 1/4 AVOCADO.

(APPOXIMATELY 380 calories, 18 grams TOTAL FAT, 44g CARBS, 4g SUGAR, 10g FIBER, 13g PROTIEN)

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