School has officially started back for me. I'm trying to plan my lunches around my previous evenings suppers -- cooking once and eating twice.
Tuesday night I used brown rice I had cooked before. (I used the pressure cooker and I doubled what I needed when I cooked the "chicken" fried rice.). I added pinto beans and homemade cajun seasoning blend for a quick and simple meal. I deliberately cooked extra of this dish, too.
Last night's leftovers became today's lunch. I layered leftover beans and rice with Daiya vegan cheese shreds, salsa, and guacamole on a whole wheat tortilla. A quick microwave and I had a yummy vegan burrito of sorts.
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