mexican bowls « Amy's Gluten Free Pantry

Name: mexican bowls « Amy's Gluten Free Pantry
Ingredients: leftover cooked rice (Herbed Rice is best); 2 tsp. water; black beans (if from a can, rinse them in a strainer until the water runs clear); leftover pot roast, shredded (shredded chicken works great here too or go vegetarian); sauteed red onion; romaine lettuce (this isn’t in the picture, but it’s a nice addition); salsa (omit for nightshade allergy); freshly sliced avocado; cilantro

www.amysglutenfreepantry.com

This is a perfect lunch or dinner with leftover pot roast. In fact, I make a pot roast just for this purpose. Inspired from my favorite "fast" food restaurant,

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Ingredients

leftover cooked rice (Herbed Rice is best)
2 tsp. water
black beans (if from a can, rinse them in a strainer until the water runs clear)
leftover pot roast, shredded (shredded chicken works great here too or go vegetarian)
sauteed red onion
romaine lettuce (this isn’t in the picture, but it’s a nice addition)
salsa (omit for nightshade allergy)
freshly sliced avocado
cilantro