Fauxpotle Rice Bowls

It's good to be back! March was a crazy month (I went to Germany for 9 days!) and I needed a little break from blogging. Going forward, I'll be posting every other Tuesday (instead of every Tuesday) to share 2 recipes each month.

We call this Fauxpotle for what I hope is obvious reasons  - it's modeled after a Burrito Bowl at a certain popular national chain. However, this version isn't filled with a crazy amount of sodium - the basic components add up to under 50mg of sodium per person, which allows you to customize with cheese, salsa, and any other condiments you like as your sodium allowance for the day allows.

Basic Ingredients: 
1 can no salt added pinto beans (the brand we use has 52.5mg total)
2 ears of corn, unhusked (6mg total - 3mg per person)
White or Brown Rice (0mg)
2 T. extra virgin Olive Oil (0mg)
1T. Adobo seasoning from Penzey's (0mg)

Optional Condiments & Toppings: 
Cheese (varies)
Cilantro
Lime
Salsa
Avocado
Sour Cream

Preheat over to 350 degrees F. Place ears of corn directly on rack and roast for 30 minutes. Remove and allow to cool.

While the corn is roasting, cook rice in cooker. Drain pinto beans and saute in olive oil in a small saucepan with 1T. Adobo. Simmer on low for about 8-10 minutes. covered.

Prep optional condiments and toppings (wash and dry cilantro, cut limes, etc).

Assemble bowls: First, make a layer of rice on the plate or bowl. Cut the corn off of the husk and add to rice, along with pintos. Add salsa, cheese, cilantro and any other condiments you wish. Squeeze half a lime over everything. Mix together & enjoy!

Total: 59, excluding optional condiments and toppings. Serves 2-4, depending on how hungry you are (29 mg per serving if divided in half; 15 mg per serving if divided into fourths).