Here’s a little early Cinco de Mayo meal for you. These bowls are our version of Chipotle’s Burrito Bowls. Inexpensive rice and Beans are the basis of this fast weekday meal. White rice was used this time but chewy brown rice would be great if you have the extra cooking time. I used pinto beans that were soaked overnight and simmered slowly through the day but heating up canned beans will work just as well on a busy weeknight. The fajita style peppers are low fat, fast and crispy. I kept the guacamole lighter than usual and the chopped Vidalia onion and cilantro on top gave it a fresh and crunchy kick.
Veggie Fajita Bowls – serves four to six
Layer the following in bowls:
6 cups of cooked rice
6 cups of cooked beans
Fajita Veggies – recipe below
Guacamole – recipe below
Cilantro/Onions – recipe below
3 organic Bell Peppers, sliced in thin strips
1 teaspoon Cumin
Dash Black Pepper
1 Tablespoon Water
In a 10” skillet over medium high heat “sauté” peppers and with spices in Water until heated through but still a bit crispy and colorful. It took less than five minutes for me.
2 avocados roughly mashed or one 7 ounce package of all natural guacamole
½ Vidalia Onion, finely chopped
1 teaspoon Lime Juice
1 Tablespoon Cilantro, chopped
Mix everything together lightly so that the avocado keeps a slightly chunky texture.
1 Vidalia Onion, chopped
1 cup, Cilantro, finely chopped and packed
1 Tablespoon Lime Juice
Mix everything together.