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Gluten Free, Mains, Recipes, Vegan  /  April 10, 2020

Healthy Burrito Bowls with Spicy Black Beans

A few things I’ve been taking advantage of during quarantine: the fact that I have more time to cook and that my family is in the house ALL the time. The result? These burrito bowls that only require a small amount of most ingredients, can be made with some basic staples I hope we’ve all been relying on (like beans!), and are perfect for the whole family to get a little creative with dinner. 

A couple of weeks ago, I decided to make a family fun calendar, so we ended up doing something fun almost every night of spring break. Now that school has started for me, our calendar isn’t as flexible. But life can get boring when you’re stuck inside all the time with limited social interaction, so we still try to do something every now and then! Some of our ideas are food-related, while others aren’t. You’d be surprised by how much you can come up with if you sit down and make a list. 

Regardless, eating well is one of those activities that everyone in my family is always down for. In my opinion, the secret to turning a regular weeknight dinner into a special occasion is by making something that isn’t what you usually eat and that everyone in the family can add their own twist to. 

Anyways… back to burrito bowls. I understand that everyone’s pantry is probably stocked with different ingredients at this time, so I’ve included alternatives in addition to what I made to inspire your next family fun night (or solo fun afternoon because bowls are good at any time).

Spicy Black Beans

Judging by the title of this post, you can bet these black beans were the star of this bowl. I’m sure everyone knows by now that beans are highly recommended for stockpiling during quarantine, and for good reason! They last a long time, are super versatile, and are a great source of protein and nutrients. I used dry black beans in this recipe, but you can also use canned black beans! 

Spicy Black Beans

Black beans simmered in spices. Make more so you have leftovers to mix and match with other meals!
Print Recipe
Servings 5 cups

Ingredients
  

  • 1.5 cups dry black beans (if subbing with one can, divide other ingredients in this recipe by 3)
  • 1 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 tsp cumin
  • 1/4 tsp red chili powder
  • 1 onion any color should work fine
  • 1 carrot
  • 1/2 jalapeno pepper, chopped
  • salt & pepper to taste
  • 1/2 tsp turmeric optional

Instructions
 

  • Soak black beans in water overnight or for 4-6 hours.
  • Add black beans to a pot, add water that is 3-inches higher than the beans, and boil beans until cooked. Approximately 1 hour.
  • Heat olive oil in a large skillet over medium heat.
  • Add all ingredients except for the black beans to oil: garlic, cumin, jalapeno, onion, chili powder, turmeric, and carrots. Stir ingredients occasionally for about 5 minutes.
  • Reduce heat and add black beans.
  • Spread all ingredients throughout the beans and add salt & pepper.

Alternatives

Literally any other beans or lentils you have at hand. Kidney beans or chickpeas would work well!

Fajita Veggies

You can basically add any veggies you want here with any spices you want! Typical fajita veggies are usually bell peppers and onions, but I also added mushrooms.

Ingredients

1 green bell pepper

2 mushrooms

3 cloves of garlic, minced

1 onion

1/2 tsp turmeric

1/3 jalapeno

1 tsp cumin

1/4 tsp chili powder

1/2 tbsp olive oil

salt and pepper to taste

Instructions

Follow the same instructions as the black beans. Heat oil in large skillet over medium heat and proceed to add garlic, onions, and spices. Later add the veggies, salt, and pepper. Stir occasionally and it should be done in about 8-10 minutes.

Alternatives

More veggie ideas: cauliflower, zucchini, carrots, anything else you want!

Air Fried Plantains

Ingredients

2 plantains, sliced diagonally

1/2 tsp cinnamon

1/4 tsp cayenne

1/4 tsp salt

light sprinkle of olive oil

Instructions

Combine all ingredients in a bowl and let sit for a few minutes. Air fry at 380 F for 10 minutes.

Alternatives

No plantains? No air fryer? No problem. We happened to have plantains sitting around, but this recipe would also work well made in an oven with regular bananas, sweet potatoes, or butternut squash. 

Salsas and Sauces

So many options for this part! I decided to make tomato-based salsa, mango salsa, and good ol’ guacamole. All of the recipes just require mixing the ingredients together.

Garlic Guacamole

Ingredients

1/2 avocado, mashed with a fork

1/4 tomato, chopped into small pieces

1/2 tsp lime juice

1 tsp minced garlic

1/4 jalapeno pepper

cayenne, salt, and pepper to taste

Mango Salsa

Ingredients

1/4 cup mango, slightly softened in the microwave

small amounts of jalapeno pepper and white onion

Other optional add-ons: red chili and cilantro

Tomato-Cucumber Salsa

Ingredients

1 tomato, chopped

1 cucumber, peeled and chopped

1/2 white onion, chopped

1 tbsp lime juice

2 garlic cloves, minced

Salt & pepper to taste

And there ya have it – a healthy burrito bowl perfect for all sorts of taste buds and your next family dinner. Hope everyone is taking the time to enjoy the simple things during quarantine!

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  • bowls

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Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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