It is lunch time and I had this recipe from Alicia Silverstone’s book, Clean Mean Burrito. I was kinda not in mood to actually prepare and cook something for lunch. I am used to just microwaving something (not a healthy choice), or just doing something quick like a sandwich that requires no pots or pans. I just got myself to do this recipe because I knew I wanted to blog about the recipes I did and I bought the ingredients to make it so I didn’t want to waste all the money I spent on ingredients. I am so glad I got over my laziness and made this. It was absolutely D-E-L-I-C-I-O-U-S!! It was something I wouldn’t think of doing. I would probably just do a simple bean and cheese burrito if anything. It had black beans, brown rice, chopped up onions, cabbage, and cucumber. I put a little of Tofutti sour cream and a little taco sauce. It was an awesome healthy lunch. You got to try it. I used her recipe but made a few adjustments.

Serves one

-1 whole grain (whole wheat) tortilla

-1/2 cup cooked brown rice

-1/2 cup cooked black beans (not refried beans)

-some chopped onion as desired

-some chopped cabbage as desired (or you can do iceberg lettuce)

-some chopped cucumber as desired

-you can add some cilantro if you like, I didn’t. I am not a fan of it.

-Some Tofuttis sour cream

-Taco sauce

Cook the beans and rice. Toast the tortilla a little on the stove. If it feels a little hard microwave it for 20 seconds so it can be folded easier. Cop up the onions, cabbage, and cucumber. I chopped them up small. Add the beans down the middle of the tortilla, then the rice, then add the onions, cabbage and cucumber. Make sure you don’t overload it, it will be hard to close. Roll it up and enjoy it with some Tofuttis sour cream and/or taco sauce. Enjoy!!