I love legumes because they’re easy to cook, versatile, affordable, flavorful, chock full of nutrients, and perfect in almost any dish. Legumes, like black and kidney beans used in this recipe, are low in fat, have no cholesterol and are high in folate, potassium, iron, zinc, B vitamins, copper, and magnesium (most Americans are woefully deficient in magnesium). They are full of beneficial fats and soluble and insoluble fiber. A great source of protein, legumes are also way less impactful on the planet than meat. They have a meatiness that makes them an ideal substitute for meat with plenty of protein. Beans are high in antioxidants too. Eating legumes regularly may reduce the risk of diabetes, heart disease, and colorectal cancer. They help in reducing weight. They are filling so you typically eat less.
This ageless burrito bowl works in any season. In summer it’s a great time to load up on fresh produce, including greens, herbs, and tomatoes. And in winter, this is a wonderfully hearty, satisfying meal. When tomatoes are not in season, use canned whole-peeled tomatoes instead of fresh ones. This is also easy to make vega, simply skip the meat – you won’t miss it! – and try this deliciously, addictive cashew sauce as an ageless, dairy-free version of sour cream. The 100% grass fed beef used in this dish is high in Omega-3s and adds a depth that your meat-eating friends will enjoy.
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