Taste Buds

#MeatlessMonday Mock *Chipotle* Burrito

‘Dooo you knowww what todayyyy is?’

No, it’s not my anniversary…it’s #MEATLESSMONDAY!

Can you feel the excitement? I hope so! Because I have a good one for you. Another simple, yummy, healthy, #Meatless idea for those of us who have had a hectic Monday and want to wind down to something light and fresh-tasting. As much as I looooove cooking (those who know me know that I do. I’m frequently bugging family and friends with pictures of my little creations), there are times where I do NOT feel like spending 45min-2hrs over a hot stove. (Yes, I can spend that much time in the kitchen. I cook with love, so I tend to get lost in it! Lol) AND it’s Summer in Texas? Aint nobody got time for that. Today anyway.

Okay, enough rambling. Let’s get to it.

Yesterday was Mother’s Day. Shout-out to all the mamas! You make the world go ‘round. Life comes from you. I thank GOD for you. You are loved and appreciated. In any decent Mother’s Day fashion, there was LOTS of good eating. MY mama wanted to have lunch at a place called “This is It” which is a historical soul-food restaurant in Houston, TX. My true Houstonians know about this place and its popularity over the last 50+ years. Anywhoo, we. Ate. Good. From oxtails, pepper steak, rice and gravy, collard greens, mac and cheese, turkey legs, yams, and cornbread. We at it all. And I had my fair share. That being said…I was looking forward to going meatless today. To recover. And my body sure needed it. So, I came up with this “mock Chipotle” burrito. Similar to last week’s veggie tacos, but a little different. And it still takes less than 30min from start to finish. Hope you enjoy! I sure did 🙂

Mock “Chipotle” Burrito

What You will need to ‘Dig In’:

1 cup Jasmin rice

¼ cup quinoa

1 can black beans *I typically stick to organic canned goods (and produce as much as possible)*

1 can sweet corn, drained

2 cups romaine lettuce, chopped

2 large carrots, shredded

Pico de Gallo

2 radishes, chopped

2 organic tortillas

Parmesan cheese

Olive oil

Fresh fruit



Add rice and quinoa medium-large pot

Add 2 1/4 cups of water and cook for approximately 20min, set aside

Cook black beans and corn as instructed on can, set aside

While rice, black beans, and corn are cooking, chop remaining vegetables

Once rice and quinoa are fully cooked, in medium pan, add 1 teaspoon olive oil

Turn to medium-high heat

Coat both sides of tortilla with olive oil, allow to cook for 1min on each side

Remove from heat

Add all ingredients to tortilla based on your preference

Serve with fresh fruit



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