Over our holiday vacation to the west coast we ate a few too many times at Bellingham’s beloved taqueria Casa Que Pasa. Someone coerced me into ordering the potato burrito, which arrived table-side looking like a wet brick and hit my belly just as hard. Why, you ask, would anyone order a POTATO burrito? (Answer: It. Was. Awesome.).
I love love love Mexican food like the fire of a thousand suns. Taquerias, especially of the west coast variety, aren’t known to be super light, or even meatless-friendly (watch those beans, they’re usually cooked in lard). You wouldn’t want to eat a potato burrito and then, say, go to yoga, or a bikini photo shoot. But this Nom! Nom! Nom! Blog recipe assembles hearty grains, nutritious bell peppers, everyone’s favorite healthy fat avocado, and Mexican flavors in a bowl to fill that Mexico-shaped hole in your heart. Which you didn’t know you even had until you moved east.
The Nom! Nom! Nom! Blog’s Mexi-Can Plan
2 bell peppers, sliced into half-strips
2 cans of black beans, drained and rinsed
13 oz. jar of corn based salsa (if not available combine 1 cup of regular salsa with 3/4 c. sweet corn)
Grain of your choice (quinoa, brown rice)
Other optional toppings: vegan sour cream, salsa, crushed tortilla chips
Prepare grain according to package directions. In a large pot, sauté bell peppers until fragrant and slightly softened, about 5 min. Add beans and corn salsa and mix to combine. Cook over medium heat until heated through, about 10 min. Serve with sliced avocado and toppings of your choice. Serves 4.