Hello Sweeties!!!! Today is a big day for us. We turn 5 today. Wow.. time just flies. 6 years, I am still going on slowly and not so steadily. I so badly wish that I could post like a recipe a day, but growing kids and growing commitment have slowed down my pace with posting. I am still happy to not have totally abandoned my baby who turns 6 today. It was a snowy day when I started this blog and it has kept me warm and fuzzy with your love and wishes.
This is the time when I want to thank all my well wishers, readers, family and friends who have been the spine behind Indulge. Their time, efforts and constant words of encouragement is what is adding fuel to my passion of blogging.
Keeping up with my resolve to eat clean and healthy, we have been regular at Chipotle. The kids eat well and that makes me a happy mom. They don't fancy sour cream, and avocado so half the things that make the burrito interesting are missing from their plates. So to please them and add the spice to the otherwise bland Chipotle, we spiced it up at home.
Fresh washed Lettuce leaves
1 cup boiled corn
1/4 cup small diced red pepper
1 cup Black beans
1 tbspn Taco seasoning
Hot Sauce-as per taste
Store Brought Salsa
2 cups Lime Cilantro rice
* Take warm boiled rice, add 1tbsp butter, salt to taste, 2tbspn chopped cilantro and juice of 1 lime., mix well and lime cilantro rice is ready.
Mix the boiled corn kernels and the peppers and add in the taco seasoning, salt and hot sauce and keep aside. Empty the can of black beans and drain and wash the liquids, add some salt to it and keep it aside. I add some Taco seasoning to the beans as well.
In a bowl take the corn salad, add in the rice, black beans and the hot sauce, mix well. On a lettuce leaf take some of this rice mixture and fold the leaf to form a bowl and munch on. No plates required to set up, wash and dry. This is PFChang meets Chipotle kind of a dish, makes my kids and tummy equally happy.
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