Roasted vegetable and Black bean BARE Burrito..

One thing I couldn’t figure out in the last 5 years is how to eat overstuffed sandwiches or wraps. I become very clumsy and self conscious when eating these big size sandwiches. I see myself constantly looking around to find any occasional giggles or stares. I figured the best thing to do is stay away from them in public places (make them to-go and eat at home or desk).

So you can imagine my ecstasy when I found this bare-burrito on Baja Fresh menu. All the ingredients in a burrito layered in a bowl instead of wrapping in a tortilla. This is my entry to Sweet nicks ARF/ 5-a-day Tuesday event. My first ever entry into any food blog event. 🙂

Roasted vegetable and Black bean BARE Burrito

Yum

Print Recipe

• Coursemain course
• Cuisinemexican

Servings	Prep Time
4 serving	20 minutes

Cook Time

30 minutes

Servings Prep Time 4 serving 20 minutes

Cook Time 30 minutes

Roasted vegetable and Black bean BARE Burrito Yum Print Recipe Coursemain course Cuisinemexican Servings Prep Time 4 serving 20 minutes Cook Time 30 minutes Servings Prep Time 4 serving 20 minutes Cook Time 30 minutes

Ingredients

• ½ cup rice Cooked long grain (You can use any kind of )
• ¼ cup Cheddar Pepper Jack Cheese or

For Black bean Sauce:

• 2 cups Black beans – cooked or 16 oz. cans, rinsed and drained
• 1 Onion – medium
• 2 Jalapenos
• 2 tbsps Tomato sauce
• ½ cup Corn
• - 2 cloves Garlic
• 1 tsp Cumin powder
• 1 tsp Chili powder
• to taste Salt pepper and

For Guacamole Salsa:

• 1 Avocado
• 2 Plum tomatoes ripe – seeded and chopped
• – 1 clove Garlic
• 1 Jalapeno
• 2 tsps Lemon juice
• ½ Red onion – small (or 1 shallot)
• Salt

Vegetables:

• 2 Peppers Green
• 2 Zucchini
• 1 Yellow Squash
• 2 Onions
• Salt Pepper and

Servings: serving

Instructions

Roasted Vegetables:

1. Pre heat oven to 400˚F.
2. Cut the vegetables into big chunks and coat them with olive oil, salt and pepper.
3. Roast them in the oven for 20-25minutes or until tender, but not mushy.

Black Bean Sauce:

1. Heat olive oil in a sauce pan, when warm add garlic and sauté.
2. Add chopped onions, jalapeno and sauté till onions turn transparent.
3. Add the beans, tomatoes, cumin, chili powder, salt and pepper. Mix well. You can add water if the mixture is too thick.
4. Let it simmer for about 10minutes. Keep aside.

Guacamole:

1. Put all the ingredients in a blender and pulse them couple of times. I like it smooth, but you can make it chunky too.

Putting them all together:

1. Take a bowl, add a layer of rice then add the black bean sauce, roasted vegetables, guacamole and cheese. Sprinkle with chopped green onions and serve.

Recipe Notes

Notes:

· Store bought guacamole and salsa will reduce the prepping time.

· Vegetables can be either grilled or sautéed instead of roasting.

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