Tex-Mex Bowl
Recipe type: Lunch
Cuisine: Tex-Mex
Prep time: 
Cook time: 
Total time: 
Serves: 1 bowl
Spicy, fresh, satisfying Tex-Mex lunch with all the flavor and none of the calories.
  • ¾ cup pinto beans
  • ¾ cup brown rice
  • ¼ cup salsa
  • ¼ cup fresh cilantro
  • Juice of ½ lime
  • Corn chips
  1. To prepare pinto beans, rinse and soak a pound of beans overnight. Drain and rinse in lukewarm water. In a large pot, cover with filtered water (about 6-8 cups). Add ½ a peeled white onion and 2 peeled, whole garlic cloves. Cover and bring to a boil. Reduce to a simmer and cook 45 minutes - 1.5 hours, checking frequently for doneness and adding water if the beans start to emerge on the surface.
  2. To prepare rice, rinse 2 cups brown rice, then add to a 2-3 qt. pot and cover with 4 cups filtered water. Cover, bring to a boil, and reduce to a simmer for 20-25 minutes.
  3. There are 2 ways to heat your Tex-Mex bowl:
  4. The fast way: Add beans and rice to your bowl, cover with a damp paper towel, and microwave for 45 seconds - 1 minute.
  5. The yummier way: In a large steamer pot, place beans and rice in 2 glass bowls and steam gently until heated through, about 5 minutes. Scoop rice and beans into your bowl.
  6. Top rice and beans with salsa, cilantro, and and fresh lime juice.
  7. Enjoy with a handful of corn chips.
Recipe by The Waco Vegan at http://www.thewacovegan.com/tex-mex-bowl/