This recipe is my take on Chipotle’s burrito bowls. There’s lots of room for creativity in this dish and it is a good way to use up leftovers hanging around your fridge.
- 1 large white onion
- 1 green pepper
- 1 yellow pepper
- 1 can (12 oz) black beans
- 1 teaspoon salt
- 1 teaspoon pepper
- Olive oil
- Corn and Tomato Salsa
- Blue Cheese Guacamole
- ¼ cup cheddar cheese, shredded
- ¼ cup greek yogurt
- 1 cup Romaine lettuce, chopped
- Tortilla chips
Julienne the onion and slice the peppers into thin strips. Combine peppers, onion, ½ teaspoon of salt and pepper and set aside.
In a large saute pan, heat 2 tablespoons of olive oil. Saute pepper and onion mixture until peppers become soft. Simultaneously, mix beans with ½ teaspoon of salt and pepper. Heat beans on a low heat until they thicken. Serve peppers and beans hot.
In a bowl, combine a serving of peppers, beans, and toppings.
Saute chicken strips in a fajita seasoning and add, if you want a non-veg version.
Rice cooked in vegetable stock with cilantro can be added if you’re looking for some carbs in this dish.
If you make the guacamole without the cheese, this can be a vegan dish.