Monday, September 29, 2014

Lower Calorie Chipotle Style Burrito Bowl

My greatest "fast food" weakness by far has got to be Chipotle. I will plan my entire day around a Veggie Burrito Bowl, and I am not even joking. This is just leftover salsa, canned organic black beans {rinsed}, and brown rice that I cooked in vegetable broth rather than water. The only reason I have quinoa in it was because I poured out 2 cups of broth and didn't have enough rice to soak it up, so I sprinkled quinoa in the mix. 




The salsa was simple enough. I have some of the last peppers that I picked from my garden and I decided to hit up the farmer's market for some various types of locally grown, organic tomatoes. I was on a mission to make some type of salsa to use up my veggies. I used about 2 tomatoes, one large red pepper and 3 Seniorita Peppers (like a jalapeƱo style pepper) and about 1/4 cup of leftover canned corn. Another way to get this amount without wasting a can is to just use frozen. Lastly, I pressed 2 cloves of garlic in my garlic press. I waited 10 minutes before putting all of this together in a skillet to simmer for about 10 minutes. Then, refrigerate the leftovers. 


This is how I totaled it in MyFitnessPal. I'm aware that it is not completely accurate because I used a generic Salsa but this is about as close as it gets! 


I actually had enough calories to allow for a second plate so I got to do TWO photo shoots with this tasty dish. Husband rated this meal two-thumbs up! 


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