If you didn’t know already, we both grew up in different parts of the world. Becci grew up in Germany, whereas I, Spencer, grew up in San Diego. San Diego is known for their burritos, Germany…not so much. I will admit that I love burritos very much and the kind that I used to eat for lunches after a long morning surf session were not the most healthy.
This recipe is our healthy take on the burritos of my childhood, growing up in San Diego. It’s really simple to make and is filled with nutrient dense whole foods that will help power you through your day.
1 onion sliced
1 red bell pepper sliced
1 can of black beans (drained and rinsed)
1 cup of cooked brown rice
1/2 cup of frozen corn kernels
1/2 cup of chopped cilantro
1 radish finely sliced
Lettuce of your choice
1 ripe avocado mashed
1/2 tsp olive oil
1/2 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
salt and pepper to taste
1 lime quartered for spritzing on top
- Cook 1 cup of brown rice according to directions on package
- Sauté onions and bell pepper in nonstick pan on medium heat with olive oil until translucent then transfer to a clean bowl.
- In the same pan add the beans, corn, and sauté with the smoked paprika, ground cumin, ground coriander, salt and pepper. Sauté for 5 minutes on medium to low heat then transfer to a separate clean bowl.
- While beans and corn are sautéing, roughly chop cilantro, finely slice radish, and mash ripe avocado.
- Construct your burrito bowl! You can see how we put ours together, but you can mix it up however you want. At the very end spritz your bowl with the fresh lime and enjoy!