Vegetarian Friendly "Make-Your-Own" Burritos | Chips & Salsa

This was a meat free night for us. When I make our menu plan I try to limit our meat consumption. It's good for us and it's one way I balance eating organic and grass fed meats in our budget. Typically our menu plans look like this: 2-Veggie or Meat free nights, 2-Seafood nights, 2-Chicken or pork, 1- beef night. This isn't written in stone, so there is some flex in the menu plans.

"Make-Your-Own" Burritos
My kiddos will eat a lot more and be a lot more adventerous if they have a choice in what goes into their food. They usually try everything on the table!

Organic Canned Black Beans
 I make them from scratch sometimes (I'll post a recipe another day). But like I said before, since we are still getting settled I am opting for easy.

• Drain and rinse off all that extra sodium.
• Put in a pan and warm for a couple of minutes.
• Season with cumin, garlic powder, cracked pepper and if you like a little sea salt.

Serve warm.

Mexican Brown Rice

adapted from allrecipes

• 2 tbsp Canola Oil
• 1 cup Brown rice, rinsed
• 2 tsp garlic powder
• 2 tsp cumin
• 1 small onion, diced
• 1/2 cup tomato sauce
• 2 1/2 cups chicken broth
• Sea salt and cracked pepper, to taste.

Heat oil in a large deep frying pan with lid or saucepan over medium heat. Add rice. Cook stirring constantly, until puffed and a light brown. While you are cooking rice add garlic powder and cumin.

Stir in diced onion and cook until translucent. Stir in tomato sauce and chicken broth. Bring to a boil. Reduce heat to low and cover, simmer for 25-30 minutes. Fluff with fork.

I use whole wheat tortillas. Organic white corn chips from Trader Joe's. I love to make salsa but tonight opted for a local fire roasted salsa I found, it was goood! Add whatever toppings you like. I should have taken a picture of the table since it was covered in little bowls of toppings, I'll remember next time.