On the Menu for Monday Night - Burrito Bowls

I will be the first to admit that when it comes to presentation, this is not the most beautiful dish in the world, but boy is it good and easy.  The fact that two of the main ingredients are freezer friendly means that I can prepare in bulk, reducing my time in the kitchen and the number of pans I need to wash for the rest of the month.  This recipe is also gluten free!!

Burrito Bowls

2 cups (precooked volume) rice
1 lb. ground turkey or beef
1/2 onion, finely diced
Taco seasonings (to taste)
2 cups black beans, drained
Cheddar cheese, shredded
Lettuce, shredded
Tomato, diced
Black olives, sliced
Avocado, diced
Salsa, Catalina dressing, Hot sauce (optional)
Four tortillas, tortilla chips, taco shells (optional)

Prepare rice according to package directions.  Meanwhile, brown onion with ground turkey or beef.  (If you are using ground turkey, you may want to saute the onion in a bit of olive oil before adding the turkey.)  Warm beans (if you will not be adding them to the meat) and prepare all other ingredients.  Drain ground meat and season to taste.  Layer in the order mentioned above in the ingredients list.  Serve with warm tortilla chips if you like. 

I mentioned earlier that this is one of my freezer meals.  At the beginning of each month, I prepare 4-5 weeks worth of seasoned ground beef or turkey, depending on the number of Mondays in the month, and a big crock pot of black beans.  I have found that for a family of four, one pound of meat not only covers our dinner, but also leaves enough leftovers for my husband's lunch the next day.  As for the beans, 32 oz. of dried beans provides enough for the entire month.  After cooking, I just divide into freezer safe containers or bags.  I prefer to freeze the beans in plastic or glass containers so that I can add enough of the cooking juice to cover.  I think that protects them from potential freezer burn.  Never cooked dry beans?  I will be adding a photo tutorial in several weeks.