Potato Burrito Bowls with Salsa Fresca

Heavily caffeinated, introverted, plant-powered (vegan) ultra runner. Maintaining 125-pound weight loss since May 2009. (m)Eat Less, Run More!

1 large Yukon gold potato, cut into 16 wedges (12 oz.)

1 tablespoon taco seasoning

1 medium tomato, chopped

2 tablespoons finely chopped onion

2 tablespoons lemon juice

1 teaspoon ground cumin

½ teaspoon garlic powder

Fresh cilantro, to taste

Crushed red pepper (optional)

2 cups shredded romaine lettuce

1½ cups cooked black beans, warmed

1½ cups cooked brown rice, warmed

1 cup frozen corn, thawed

Directions at forksoverknives.com

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