Tag Archives: beans

Black Bean, Roasted Corn, and Green Bean Salad topped with Quinoa

1 May


I have been wanting to try quinoa for a long time now, but just got around to picking up some last week. After enjoying this salad twice since then (which reminds me, I have some of it leftover in the fridge…I’ma go get me some) I’m regretting not venturing into quinoa territory earlier. I had heard from numerous people that it can essentially replace rice, and after making it (the process of which is very similar to making rice) I realize that this is indeed the case. I enjoyed the organic red variety, but I’m looking forward to trying the black and white kinds. I came across this post that has really straightforward directions for cooking quinoa, as well as a sweet little recipe at the end. I can totally envision myself incorporating quinoa into more dishes and I can’t wait to do so!



  • 1/2 cup chopped green beans (I used frozen, what a Godsend)
  • 1/4 cup corn kernels (also frozen)
  • 1 tbsp extra virgin olive oil
  • 1/4 cup diced tomato
  • 1/2 tsp salt
  • 1/8 tsp red chilli powder
  • 1/4 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1/4 tsp dried basil
  • 1 can (15 0z) black beans, drained
  • 1 bunch Romaine hearts
  • 1 cup red qunioa, cooked
  • Ranch dressing, to taste
  • cilantro leaves, for garnish


On medium heat, pour EVOO in a saute pan. Cook green beans, corn, and tomatoes until softened. Add salt, chilli, garlic powder, black pepper and basil, stirring well. Add drained black beans and incorporate well. Cut romaine lettuce into salad-sized pieces. Start plating with a layer of lettuce. Pour desired amount of ranch dressing on top. Layer bean and corn mixture and top with quinoa. Enjoy!

Chipotle-Inspired Burrito Bowl

25 Mar


I don’t know anybody who doesn’t like Chipotle. Whether it’s their fresh ingredients, locally farmed produce, or humanely raised meats, there’s a lot to love about it. One of their biggest fans is probably B, who back in his bachelor days, ate Chipotle any chance he had. He appreciated that a burrito bowl (his favorite) was more than enough food for his 6’2” frame (by the way, have you ever had the problem of eating out and not being full after your meal? It just ruins the whole experience). He also loves chicken, and the burrito bowl features a substantial amount of it. Since getting married, however, I’ve been cooking at home (Exibit: this ENTIRE blog) more often, which translates to less justification for him to eat out as frequently. So one thing I recently came up with, and was kind of dissappointed I didn’t think of earlier, was re-creating the beloved burrito bowl at home. It’s actually quite simple if you take it step by step.


I used rectangular dishes to simulate the Chipotle experience. I started a bowl with brown rice.


…then added black beans…


…sauteed onions and green peppers layered on top…


… I piled on plenty of chicken and diced tomatoes…


…a dallop (or several) of sour cream on top…


…and garnished with shredded cheese, salsa, and chopped green onions.

¡Qué delicioso!



(Note: All of the following measurements can be changed according to your preference)

1/2 cup cooked brown rice

1/4 cup cooked black beans (I used Bush’s black beans and cooked according to the directions on the label)

1/4 cup chopped onions

1/4 cup bell pepper, julienned

1/5 cup coarsely chopped tomatoes

2 tbsp sour cream

1/4 cup chicken

1 stalk chopped green onion

2 tbsp salsa

Shredded mozzarella/cheddar cheese blend

Cooking oil

Taco seasoning

Salt to taste



Using a flat dish, place a layer of cooked brown rice. Layer black beans on top. Set aside.

In a saute pan, place a small amount (approx. 1 tbsp) of oil. Put in peppers and onions. Cook until tender. Add salt and taco seasoning to taste. Layer pepper/onion mixture on top of black beans/rice.

Chop chicken into bite sized pieces. Sauté in an oiled sauce pan, and season with taco seasoning and salt to taste. Sauté until thoroughly cooked. Layer cooked chicken on top of pepper/onions.

Continue to layer with tomatoes, salsa, sour cream. Top with shredded cheese and garnish with green onion. Enjoy with tortilla chips on the side.

*Serves 1