Borderline stale chip fragments hanging out at the bottom of my jumbo grocery bargain bag = no-waste burrito bowl potential.
I would normally just dump said chip crumbs straight into my mouth like the savage that I am, but decided to go the more refined route and actually come up with a semi-respectable recipe…
“Semi” because chip odds and ends don’t normally make it into proper meals.
But I’ll let you be the judge of that!
Toast up those sad little chippies until mouth-wateringly fragrant, then fold them into a big ole pan brimming with tender sauteed zucchini, earthy ground cumin, spicy chili powder, convenient canned black beans, zesty fresh lime juice, crisp red bell pepper, sweet raw corn kernels, juicy sun gold tomatoes, sprouted pepitas, herbaceous cilantro + pink sea salt.
Top with creamy cado, lay on your fave hot sauce then dig in!
P.S. Enjoy this bad boy right away so the chips don’t get all sog.
P.P.S. Instead of avocado slices you could dollop on a hefty spoonful of guac!
P.P.P.S. I inhaled the whole dang recipe in one go, although it can provide two lighter meals.
Vegan Summer Burrito Bowl
Ingredients
- 1 cup broken tortilla chips (I used Luke's Organic Ancient Grain Chips)
- 1/2 teaspoon avocado oil (or olive oil)
- 1/2 cup small-dice zucchini
- 1/8 teaspoon ground cumin
- 1/8 teaspoon chili powder
- 1/2 cup canned black beans; rinsed, drained
- 1 tablespoon fresh lime juice
- 1/2 cup small-dice red bell pepper
- 1 cup fresh raw corn kernels; scraped off one cob with a sharp knife
- 1/3 cup quartered cherry or sun gold tomatoes
- 1 tablespoon sprouted pepitas (pumpkin seeds)
- 2 tablespoons roughly chopped fresh cilantro
- Pink sea salt, to taste
- Avocado slices, for topping
- Hot sauce, for serving
Instructions
- Heat oven to 425. Line a rimmed medium-large metal baking sheet with parchment paper. Spread the broken chips out in an even layer then toast for a few minutes, until hot and fragrant.
- Meanwhile, heat a large nonstick skillet over medium heat. Add the oil. Saute the zucchini for a few minutes or until just cooked through. Add the cumin and chili powder and cook for 30 seconds, slowly stirring.
- Reduce the heat to medium-low, then fold in the beans and lime juice. Cook and gently stir for about a minute, or until warm.
- Fold in the bell pepper and corn, heating until just warm.
- Remove from heat, then fold in the tomatoes, pepitas, cilantro, and salt, to taste.
- Fold the toasted chips into the bean mixture then serve immediately, topped with sliced avocado, and hot sauce, if you wish.