So last night I wanted something quick, easy, and delicious! Pretty much, that’s what I want every night.. so last night I warmed up some brown rice I had made on Sunday, and made a delicious nacho-style salad! Since the brown rice was already done, the longest cooking time was for the potatoes – and that was only about 20 minutes. This recipe make 2 large salads, but you could make them into 4 small/medium salads and serve with a bowl of soup.
Tortilla chips (use gluten-free chips if that’s what you need)
2-3 Roma tomatoes, diced
1-2 large handfuls Spinach, roughly chopped
1.5-2 C (or 1 can) refried beans
2 C brown rice, warmed
1 C roasted corn (or roasted corn salsa)
any salsas that suit your fancy
salt and pepper to taste
fresh cilantro, minced
Sara’s favorite potatoes (or any favorite potato of your choosing)
*optional: fresh lime juice
1. Preheat oven to 450°F. Dice the potatoes and prepare to your preference (I used my ‘favorite potato‘ recipe). Place the corn on a baking sheet and roast in the hot oven about 5 minutes.
2. Warm the brown rice and beans, separately. Dice the tomatoes, chop the spinach, and mince the cilantro.
3. Begin the layering – distributing evenly among each bowl! Tortilla chips, followed by brown rice, then beans, corn, spinach, tomatoes, and cilantro. Then surround the salad with the potatoes, and sprinkle with fresh lime juice if you desire.