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Black Bean Burrito Bowls

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I posted a picture of these burrito bowls in one of my Daniel Fast updates. Last week I shared my personal favorite version of Cilantro Lime Rice. Now, here’s an entire-meal application for that rice!

Black Bean Burrito Bowl 2

These burrito bowls are healthy and delicious. I’m thinking as I’m typing this that I rarely believe it when other bloggers say that same thing. A bunch of vegetables usually tastes like a bunch of vegetables. The pictures always look nice but that doesn’t mean I’m actually going to want to go chow down on a big bowl of vegetables. The difference (for me at least) between these burritos and other health foods is that they are seasoned very well. I usually love to put taco sauce and cheese on anything Mexican-ish but I wasn’t missing either of those in this bowl. The seasoned black beans and the cilantro lime rice together in one mouthful was plenty of flavor! And thinking about it, that’s why I add all the cheese and taco sauce to a regular burrito – because I’m trying to pack in more flavor.

As is, this dinner is gluten free, egg free, dairy free, soy free (I think – PLEASE correct me if I’m wrong!!), nut free, vegetarian, and vegan (again, I think – If I’m wrong let me know)! Everything in this recipe is a whole food or spice. Don’t you love knowing that you are putting real food into your body? I know I do.

My half-eaten bowl.

My half-eaten bowl.

Of course, depending on your preferences you could add any number of things to these bowls. Tomatoes or green onions, broken up tortillas chips for some crunch, shredded cheese, hot sauce, etc. You could even add lettuce for a taco salad. The options are endless!

Black Bean Burrito Bowl 1

Black Bean Burrito Bowls

Ingredients
  • 1 onion, diced
  • 1 Tbs olive oil
  • 1 Tbs chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tsp paprika
  • 1 1/2 tsp cumin
  • 1 tsp salt
  • 16 oz. can black beans, drained and rinsed
  • 2 Tbs water
  • 1 c frozen corn, defrosted
  • 1 avocado, cut into cubes
  • 1 recipe Cilantro Lime Rice
Directions
  1. Heat the olive oil in a skillet. When the oil is hot add the onion and cook until softened.
  2. While the onion is cooking, mix the chili powder, garlic powder, onion powder, crushed red pepper flakes, paprika, cumin, and salt.
  3. Add the black beans into the skillet. Stir in the seasoning mix and water. Cook for about 5 minutes, until the sauce has thickened and the beans are heated through.
  4. To serve, fill bowls with rice. Top with some of the black bean/onion mixture, corn, and avocado.
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Taco Popcorn

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Taco popcorn brings together two of my all time favorite foods. Yup, tacos and popcorn.

Taco Popcorn 1

Freshly popped popcorn is just begging to be seasoned. Speaking as a popcorn fanatic, what really makes the popcorn so good is the flavoring on it, even if it’s just salt. Popcorn on its own is boring, but with the right flavor combination it becomes my favorite crunchy snack!

Taco Popcorn 4

Taco seasoning is one of my personal favorite ways to dress up plain old popcorn. Although I never use the packets of taco seasoning when I make tacos I always keep a packet or two on hand so I can make this popcorn at a moment’s notice. What can I say? Sometimes you just need the perfect snack!

Taco Popcorn 3

I’ve been making taco popcorn for years and years now, over the lifetime of several different popcorn poppers. Whether you use an air popper, a hot oil popper, or use the stove top method, this taco popcorn will come out great. I wouldn’t suggest using microwave popcorn as the base of this recipe – the end flavor is too rich, for my tastes at least. Since my current popcorn apparatus is a large saucepan I’ve written out the directions for that. If you have a hot air popper or hot oil popper, just pop the 1/2 c of kernals according to your popper’s directions and then hop into the recipe once the popcorn has been popped. If you’re weary of 2 T of butter there are a few options. Margarine works, and so does olive oil. A misto olive oil sprayer is a great way to moisten popcorn so seasoning sticks without adding a whole bunch of unnecessary fat to the mix.

Whatever your variation, I hope you enjoy this snack as much as I do!

Taco Popcorn 2

Taco Popcorn

See post for alternate ways to prepare the popcorn.
 
Ingredients
  • 1/2 c popcorn kernals
  • 1 Tbs vegetable oil (for popping on stove top)
  • 2 Tbs butter, melted
  • 1/2 packet taco seasoning
  • salt, optional
Directions
  1. Heat the vegetable oil in a large saucepan over medium high heat.
  2. When the oil is hot, add the popcorn kernals and cover.
  3. When the popcorn begins to pop, shake the pan back and fourth. When the popping stops for a few seconds remove the pan from the heat and carefully empty the popcorn into a bowl.
  4. Stir the melted butter into the popcorn. Sprinkle the taco seasoning over the popcorn and stir again. Season with salt before eating, if desired.
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