Welcome to a
To Download a recipe card in color,
To Download a black and white printable recipe,
Modified from McDougall Quick and Easy Cookbook
Prep time: 10 minutes based on using pre-cooked beans, grains and chips.
•2-4 cups cooked whole grains (see notes)
•2-4 cups cooked beans (see notes)
•2-4 cups chopped romaine lettuce or steamed kale
•2-4 chopped tomatoes
•1-2 chopped green onions
•1-2 cups corn kernels (see notes)
•1 avocado, chopped
“This is our (McDougall's) latest favorite meal, often enjoyed outside on our deck on a warm evening. I vary the beans, and also the veggies and salsa, so the meal is different every time I serve it. I serve this in 8-inch “pasta” bowls, so there is plenty of room for all of the ingredients, making it a no-cook, one-dish meal. Eaten warm or cold, this simple burrito bowl is a tasty, satisfying treat!”
Spoon in cooked grains followed by beans, then layer on the rest of the toppings: lettuce or kale, tomatoes, onions, corn, and avocado. Top with the salsa. (Use more or less of all these ingredients, as desired.)
•Grains: If you have leftover grains and beans in your refrigerator, this can be a really fast meal. Choose from any of your favorites: rice, quinoa, buckwheat, etc. If you don't want to cook them from scratch, you can use instant whole grains, which cook in only a few minutes, or you can microwave frozen grains.
•Beans: You can slow-cook your own beans, cook them in a pressure cooker in a fraction of the time, or use canned beans (which come in many varieties, make less heat in your kitchen in the summer, and reduce your time over the stove).
•Corn: I usually use frozen organic corn kernels, thawed under cold running water until tender and then drained well.
for details and more recipes!
Memorial Health System
serving Marietta, Ohio
and the surrounding region!