The Meatless Monday movement has been gaining some serious steam lately. However, Meatless Monday is nothing new—the U.S. Food Administration actually used it as a campaign, along with Wheatless Wednesdays, to help reduce consumption of key staples during World War I. Meatless Monday was revived when health advocate Sid Lerner, along with the Johns Hopkins Bloomberg School of Public Health, decided to address the issue of preventable illnesses associated with excessive meat consumption.
Since its launch in 2003, the Meatless Monday movement has turned global with millions of participating individuals, hospitals, schools, worksites and restaurants. One added benefit to reducing meat consumption is that it’s often easy on the wallet. With meat and fish prices skyrocketing as of late, turning to more plant-based meals will inevitably help your family budget in addition to your health.
Yields 8 servings
- 1 large tomato, diced
- 2 cups black or pinto beans, warmed
- 1 cup non-GMO organic sweet corn, warmed
- 1 cup spinach leaves, slivered
- 1 cup guacamole (hint: Whole Foods offers a delicious guacamole in their grab-n-go section)
- 2 cups mild salsa
- 1 cup cotija cheese, crumbled (optional)
- 8 corn or whole wheat tortillas (hint: corn tortillas are gluten free!)
- Wrap the tortillas in tin foil and place them in a 250-degree toaster oven while you prep the other ingredients.
- Take 10 minutes to prep each ingredient above and place into individual bowls with serving spoons.
- Place all the ingredients on your dining table, give the little ones their own tortillas, and let them build their own burritos.