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Pinto Bean Fajita Bowls


  • Author: Tessa
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 bowls 1x

Description

Gluten free and vegan. A two-pan Tex Mex dinner recipe made with lots of pantry ingredients you probably have on hand already (or with easy substitutions). It also satisfies the Chipotle craving in a little healthier way.


Ingredients

Scale
  • 2 limes, divided use
  • 1 1/3 C dry brown rice
  • 1 red onion – 1/4 of it finely chopped, remainder sliced 1/4″ thick
  • 1 large green bell pepper, sliced 1/4″ thick
  • Vegetable oil
  • Salt
  • Pepper
  • 1/2 C finely chopped carrot and/or celery (or more onion)
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1/2 tsp dried oregano or epazote
  • 1 tsp ground cumin
  • 2 cans (3 C) pinto beans, drained and rinsed
  • 1 1/2 C water or vegetable stock
  • 1/4 C chopped cilantro (optional)
  • 1/2 C grated Manchego or Monterey jack cheese
  • Red salsa
  • Avocado, diced

Instructions

  1. Zest one of the limes. Cook the rice using this method, or according to package directions, adding the lime zest with the rice.
  2. While the rice cooks, sauté the sliced onion and bell pepper in a couple teaspoons of hot oil over medium high heat in a large skillet. Once browned on the outside and still slightly crisp, season with salt and pepper and transfer to a plate. Cover with foil or place in a warm (180 F) oven. In the same skillet, heat a tablespoon of oil over medium. Add the chopped onion and carrot/celery and cook until beginning to soften. Add the garlic, dry spices, and a generous pinch of salt and cook another two minutes, stirring often. Add beans and water, bring to a boil, then reduce heat to a simmer. Cook about 10 to 15 minutes, smashing some of the beans with a wooden spoon every time you stir, which will thicken the sauce. Remove from heat and season to taste with salt and pepper.
  3. When the rice is done, stir in the juice of half (or one whole) lime, salt to taste, and cilantro, if using. Assemble each bowl with a big scoop of rice, some beans, a quarter of the veggies, a sprinkle of cheese, and one quarter of the avocado. Serve salsa and the remaining lime, quartered, at the table.
  • Category: Entree
  • Cuisine: Tex Mex