I like meals we can make together. The perfect meals on summer nights are the ones that are easy to make, require no heated ovens, and are filled with refreshing crisp vegetables. When we’re finished, we put lids on all the dishes and use the leftovers to make a salad for lunch the next day. We make a lot of Bowls in my home. I cut up lots of fresh vegetables and place them on the island in our kitchen. Voila! Now we have a make-your-own type of salad bar.
We were having Burrito Bowls tonight featuring black beans. After everyone made their own, I decided I wanted a more portable option. I wanted a wrap instead of putting the veggies on a bed of rice.
Fresh corn, red peppers, red onion, and tomatoes as well some cilantro and green leaf lettuce.
I drizzled some vegan ranch dressing over the top and, after I folded it burrito style, I put it on a warm skillet to crisp both sides. The ranch and cilantro added so much flavor. In addition, the crispy shell made it especially yummy!
Since I didn’t add rice, I was able to put in more vegetables. I made a colorful and healthy meal in minutes. Finally, I sat down to eat my creation. I almost forgot to mention the last and most essential ingredient, which made it all burst with flavor. Fresh squeezed lime. Yum! I will make this again soon!
This Portable Burrito Bowl is…
- crispy
- south-of-the border delicious
- flavor-rich
- nutrient-dense
- easy to make
- and versatile (you can add your own veggies just the way you like it)
Ingredients
- For this recipe, I used:
- green leaf lettuce (cut/shredded)
- black beans (cooked)
- fresh corn niblets
- red pepper (sliced thin)
- red onion (diced)
- cilantro (chopped)
- fresh lime wedges (to squeeze once the burrito is toasted)
Instructions
- Lay out your wrap, add any and all ingredients you like. Feel free to omit any of the ones I used and add any you might like. This combination worked great for flavor!
- Drizzle with vegan ranch dressing or any other dressing you like.
- Roll burrito style. Prepare your skillet to make it hot. If your want to add a little oil or vegan butter, you can let it heat slightly and then place your burrito in the pan for about 2-3 minutes total for both sides. It will crsip up quickly.
- Once done, cut the burrito in half and squeeze the lime juice over top. So good!
I hope you enjoy this quick and simple summer recipe! In addition to how simple it is to make, you won’t have pots and pans to clean up afterwards. Instead, you can look up another recipe here and plan your next meal.
I’m Rosa, and I’m discovering the beauty of plant-based eating. Thank you for exploring with me and taking time to read my posts. I am grateful to share my loves with you.
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