Typically, I'm a carb-a-holic. Truly.
I would likely go through a spiritual crisis if someone tried to stand in the way of my morning bowl of cereal.
Homemade bread makes me weak in the knees. And considering a fresh loaf is baked every Monday in our house, I'm a weak-kneed gal on a fairly consistent basis.
And cookies? I don't know if we should even go there. Almond Butter Cookies, Peanut Butter Cookies...the list goes on. I somehow convince myself these moist, doughy treats are "healthy" buy using natural nut butters and part whole-wheat flour. Who am I kidding?
Basically, a reduced-carb diet is diametrically opposed to any lifestyle I could ever sustain. A carb-less life is a sacrilegious existence.
I must admit, friends: I'm still suffering from last week's cupcake/frosting overload situation. A girl can only stomach so much chocolate buttercream.
Thus, the veggie cleanse continues. Tonight: Burrito-in-a-bowl, featuring homemade salsa. Just what I needed to continue the cleanse. Although I went the chip-less route tonight (darn you, carb overload!), I imagine this bowl would love some crumbled tortilla chips sprinkled on top.
Never fear, fellow carb-lovers. I'm sure it's only a matter of days before I return with some flour-laden goods.
(Hungry Spoon original)
This recipe can easily be "jazzed up" with tortilla chips, cheddar cheese, and guacamole. We kept it simple tonight, though. And it worked.
- 1 pint cherry tomatoes, halved (or quartered, depending on how large they are)
- 4 cloves garlic, minced
- 1 small onion, diced
- a little veggie broth (sorry friends, I didn't measure!)
- 1/4 cup cilantro
- freshly chopped jalepeno pepper, to taste
- salt and pepper, to taste
- dash of olive oil
- 2 cups frozen or fresh corn
- 2 large bell peppers, diced
- 1 large onion, diced
- 1 cup fresh zucchini, diced
- 1 can black beans, rinsed and drained
- 4 cloves garlic, minced
- 1 - 2 tsp. chili powder
- 1 tsp. cumin
- Optional: cheddar cheese, guacamole, etc. for garnish
1) To prepare the salsa: Heat a large skillet over medium heat. Add tomatoes and cook for about 4 minutes. Add onion, garlic, jalepeno (if using), salt, and pepper. Add a dash of veggie broth if needed. Continue cooking for about 4 - 5 more minutes, and season to taste. Remove from heat. Pour tomato mixture and cilantro into a food processor and process until smooth.
2) To prepare the burrito bowl filling, heat a dash of oil in a pot over medium heat. Add corn, peppers, onion, and zucchini. Cook for about 4 - 5 minutes, until softened. Add seasonings and beans and continue to cook until heated through and the desired tenderness has been reached. Season to taste.
3) Enjoy your filling topped with homemade salsa and any other yummy toppings your heart desires :)