Monbento Original #66 (Double Tier)

 

I ran out of Spanish rice before I ran out of refried beans, so the beans were a basis for lunch. I made two little bean-and-cheese burritos (I used Daiya cheese and added some onions inside, too) and had them with a dried, chocolate-dipped dried pineapple chunk; a quick guacamole-style avocado salad; a clementine (segmented); and Tofutti sour cream.

This was a surprisingly good meal! I forget sometimes how great a basic burrito can be. And I love how this time of year I can mix up some produce and churn out a delicious salad with a snap of the fingers. This was just avocado, red onion, tomatoes, cilantro, lime juice, and salt, but it was really delicious.