Bento Box #17! A healthy lunch of vegetarian tacos, with my easy beans & rice recipe! Make a vegan lunch by omitting the cheese!
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BENTO SERIES INFORMATION
In this series I use the Bento Box linked below, but you can use whatever you prefer to package your lunch! I am simply sharing ideas as inspiration, but these are not intended to be replicated exactly as shown– take what you want and leave what you don’t! That being said, I did design all of the bento box lunches to be between 450 and 550 calories for your convenience, so if you are interested, all nutrition information is available in the eBook (linked above) for both the individual recipes and the entire boxes. Recipes in the eBook are also noted in grams/metric in addition to cups/imperial, and how long the recipe will last is also noted. All of the recipes are intended to be able to be eaten at room temperature or cold, so there is no need to reheat. If there is a recipe you prefer to consume warm, it’s best to package it separately to warm up as you’d like.
STUFF From this video:
► Bento Box: http://amzn.to/2huhKly
► Bento Box Side Container: http://amzn.to/2iNtqPP
RICE & BEANS FOR BURRITOS
1 Tbsp taco seasoning
1 cup black beans
3 Tbsp onion, chopped
½ cup brown rice, cooked
Sauté onions, beans and taco seasoning in a skillet over medium heat, until onions are translucent and tender.
Stir in brown rice.
Assemble your tacos by filling tortillas with your beans & rice mixture, along with your other favorite toppings. I chose corn, tomatoes, shredded spinach, cheese, and a dollop of Greek yogurt as sour cream!
♫ Music from this episode: Underground Slide, Martin Felix Kaczmarski
Mind Over Munch Team:
Joe – film/editing (YouTube.com/MegaByteFilms)
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