Roasted brussels sprouts, potatoes, sweet potatoes, and cabbage meet earthy braised beans and your favorite burrito in these Mexican Roasted Veggie Bowls with Beer Beans.
Adapted from Love Real Food
by Kathryne Taylor.
Feel free to use different veggies depending on what’s in season. Try winter squash, fat slices of sweet peppers, or corn and zucchini in the summer.
If making this with dried beans, soak 1 ¼ cups of dried beans (I used Rio Zape beans from Rancho Gordo, otherwise use pintos or black beans) overnight. The next day, drain the beans and place them in a large saucepan covered with 3-4 inches of cool water and a bay leaf. Bring to a boil, then simmer, partially covered, until mostly soft; this can take anywhere from 30 minutes to 1 hour depending on your beans. Add 1 ½ teaspoons salt and simmer until tender. Let cool in their liquid and refrigerate airtight for up to 1 week. I usually make a double batch of beans to use in tacos throughout the week.
Be sure to use gluten-free beer if needed, and leave off the cheese for vegan bowls if you like.
Nutritional values are based on one of four servings without toppings.