I think one of the best ways to utilize leftovers, especially taco leftovers, is to make a burrito bowl out of them. Most people who cook on a regular basis are usually one pico de gallo or guacamole recipe away from having a burrito bowl for lunch or a post training session (especially if you have eggs around for a quick and complete protein). This grilled portobello and zucchini burrito bowl is the perfect example of having some leftovers, a well stocked pantry and a quick trip to the store to pick up ingredients for guacamole.
Grilled Portobello and Zucchini Burrito Bowl
- 1/2 cup rice
- 1 cup red cabbage, shredded
- 1/2 cup black beans
- optional - goat cheese, feta cheese or cheddar cheese
- 1 Avocado
- 1/2 jalapeno, minced
- 1 garlic clove, minced
- 2 tablespoons cilantro, chopped
- 1 lime, juiced
- salt and pepper to taste
- 1/2 pound portabella mushroom caps
- 1/2 pound zucchini (about 5 small), cut lengthwise into ½-inch thick slices
- Olive oil
- Salt, freshly ground black pepper
- Preheat a gas grill to medium-high heat or prepare a charcoal grill.
- Brush mushroom caps and zucchini slices with olive oil and sprinkle with salt and pepper. Grill the mushrooms and zucchini, carefully turning them once, until golden and tender, about 5 minutes. Cool, then dice.
- While the vegetables are grilling, bring some water to a boil and get the rice started. The rice should only take 10 minutes to cook.
- Make the guacamole.
- Combine all ingredients to make your burrito bowl.