2cupsbeanscooked or canned, such as black beans or pinto beans
Grain
1cupbrown ricedry
Sautéed Veggie Options (Fajita Style)
1onionthinly sliced into long strips
1bell pepperany color, thinly sliced into long strips
6ozmushroomssliced
1zucchinisliced and halved
Fresh Veggies
1cupfresh or frozen corn kernelsthawed
1head of romaine lettuceshredded
Garnish Ideas for Serving
1avocadosliced, or sub storebought or homemade guacamole
2tbspsalsafresh or jarred
1/8cupblack olives
1bunch fresh cilantrochopped, for garnish
tortilla chipsfor serving, optional
1limecut into wedges, to serve
Seasonings
salt & pepperto taste
1/2tsptaco seasoningor a dash of cumin, garlic powder, and chili powder
Instructions
Chop your veggies into fajita-style strips.
In a wide skillet, heat a small splash of cooking oil over medium-high heat and add the veggie strips and a pinch of salt and pepper. Allow them to blacken a little bit, stirring occasionally, for about 10 minutes. I like to sprinkle a little bit of cumin, chili powder, or taco seasoning on them, but don’t go overboard.
While the veggies are cooking, prepare the rest of the components and put them into individual bowls for serving.
Rinse and drain the beans. (I usually don't bother to heat or season them, but you can if you wish)
Chop the remaining garnishes.
Set out bowls or containers with serving spoons if doing a burrito bowl bar.