The weekend was exhausting. We spent it at the Catholic Engaged Encounter weekend, and it was a jam packed 3 days. We started late on Friday night going til 11PM then up and at ’em for 7:45AM prayer service. Saturday was another full day going well into the 10PM hour, but we were given some reprieve on Sunday with an 8:30AM call time. Needless to say though I was exhausted when Beeble and I arrived home on Sunday. I took a hot bath and went straight to bed without dinner. You could say though that I had dreams of this tasty recipe.
One of my favorite things to order at Chipotle is their burrito bowl so I figured why not make one at home. Clearly my ingredient list is a little bit different than Chipotle’s, but that just goes to show that you can definitely make this dish your own. Plus, it’s really easy to prepare after a busy weekend or any busy night. It’s also simple to pack up for a lunch or dinner on the go.
Now it’s back to a full week of work and wedding planning! We’re getting so close to the end that I’m starting to feel all the pressure to get everything done, but I know it’s going to be perfect no matter how much or how little I stress. I’ll be there with Beeble and that is all I need to know. This dish might make a few more appearances on our table though while I’m in a rush.
MOST DELICIOUS BURRITO BOWL
- 1 15oz can black beans
- 1 c rice, uncooked
- 1 bell pepper, red
- 1 bell pepper, yellow
- 1 onion, yellow
- 1/2 c mushrooms
- 1/4 tsp taco seasoning
- black olives
- low-fat cheddar cheese, shredded
- sour cream
- 1. Cook rice per the package instructions.
- 2. Chop vegetables.
- 3. Heat pan over stove on medium heat.
- 4. When the pan is warm, add in peppers, onions, black beans, mushrooms, and taco seasoning.
- 5. Cook vegetables until al dente.
- 6. Remove from eat and begin to build bowl. Add olives, cheese, and sour cream for garnish.