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1. Break a handful of the chips into pieces in the bottom of each serving bowl.
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2. Spoon some of the cooked grains over the chips, followed by some of the beans, then layer on the rest of the toppings: lettuce or kale, tomatoes, onions, corn, and avocado. Top with the salsa. (Use more or less of all these ingredients, as desired.)
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Notes:
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Chips: Read labels carefully to find baked chips without added fat, or make your own chips from soft corn tortillas: Cut them into wedges, spritz with water, and bake at 300u00b0F until crisp.
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Grains: If you have leftover grains and beans in your refrigerator, this can be a really fast meal. Choose from any of your favorites: rice, quinoa, buckwheat, etc. If you don't want to cook them from scratch, you can use instant whole grains, which cook in only a few minutes, or you can microwave frozen grains.
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Beans: You can slow-cook your own beans, cook them in a pressure cooker in a fraction of the time, or use canned beans (which come in many varieties, make less heat in your kitchen in the summer, and reduce your time over the stove).
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Corn: I usually use frozen organic corn kernels, thawed under cold running water until tender and then drained well.
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*Ready in time is based on using pre-cooked beans, grains, and chips; otherwise longer.
