Chipotle who? Moe’s where?? Qdoba why?!?!
For the Sauteed Black Beans:
- 2 (15oz) cans black beans, drained and rinsed
- 1 (8oz) can diced green chiles
- 1 jalapeno, diced
- 1 tsp Fajita Spice Blend
- 1 tsp water
- 1 tsp minced garlic
- 1/2 tsp Kosher salt, to taste
For the Hot Corn Salsa:
- 1 (15oz) can fire roasted corn
- 1 (15oz) can southwestern corn
- 1 (8oz) cans diced tomatoes with green chiles
- 1/4 C diced red onion
- 1 tsp minced garlic
- 1/2 tsp Fajita Spice Blend
- 1/2 tsp Kosher salt
- 1/4 tsp granulated sugar, optional
For the Charred Fajita Veggies:
- 3 bell peppers, sliced thinly
- 1 large red onion, sliced thinly
- 1/4 tsp Kosher salt
- 1 tsp vegetable oil
For the Burrito Bowls:
- 1 batch Cilantro Lime Rice
- 1 batch Chile Queso*
- 1 batch Jalapeno Lime Chicken or Crispy Fajita Jackfruit
- 1 batch Pico de Gallo
- 1 (8oz) block Monterrey jack cheese, grated
- 1 C shredded lettuce
- First things first: you’ll need to decide if you’re making everything all at once. If not, just make all the components in whatever order feels right and skip on down to step 7. If you are, let’s move on to step 2.
- Begin by starting the marinade process for your protein. Let it rest on the counter while you start on the Cilantro Lime Rice. While you’re waiting for it to come to a simmer go ahead and start on the Chile Queso, too. Turn the oven on to it’s lowest setting: it will house the cooked food while we wait for other components.
- Grab a medium saucepan and place it over medium-low heat. To it, add all of the ingredients for the black beans: the beans, green chiles, jalapeno, garlic, water, Fajita Spice Blend, and salt. Stir them together and bring to a simmer, then reduce the heat to low and cover. These will simmer gently until all of the water has evaporated, which will take about 15 minutes. Stir them occasionally so they don’t stick to the pan.
- Place a large nonstick frying pan over high heat and drizzle it lightly with vegetable oil. Let it preheat for 3 minutes – we want it screaming hot – and then pour in the sliced onion and bell pepper. Spread them into a single layer as best you can and sprinkle lightly with salt. Use tongs to toss them around as they cook, letting them char and soften just a bit. When you’re happy with how they look transfer them to an oven safe dish and pop them in the oven.
- Don’t forget to keep an eye on the rice, queso, and black beans. Use the same frying pan you just charred the peppers in to make the corn salsa: reduce the heat to medium-high and add the cans of corn, diced tomatoes with green chiles, diced red onion, minced garlic, Fajita Spice Blend, and kosher salt. Stir everything together and give it a taste, and add the sugar if you feel it needs it. Cook the corn salsa, stirring frequently, for 5-7 minutes, until it’s heated through. Transfer it to another oven-safe dish and put that in the oven to rest, too.
- Check on the beans. If they are softened and starting to break apart when you stir them they’re ready. Turn off the heat and let them rest. Wipe out the frying pan with a paper towel, then place it back over medium-high heat. Now, make the Japaleno Lime Chicken or Crispy Fajita Jackfruit according to the recipe. The rice should be ready during the same time the chicken or jackfruit is cooking.
- It’s time to assemble the bowls! To build the bowls pictured above spoon the desired amount of Cilantro Lime Rice into a wide, shallow bowl, and spread it out into an even layer. Drizzle a small amount of queso over the top of the rice, then spoon a hefty amount of diced chicken – or whatever protein – in the center. Add the other toppings as desired on top of the rice around the chicken: the charred fajita veggies, the black beans, the corn salsa, then the lettuce, shredded cheese, and pico. Finish it with a few hefty drizzles of queso over the top of everything. Dassit!
- Read the post above the recipe to get the best results! It’s where all my extra advice lives!
- Prep Time: 45 minutes
- Cook Time: 45 minutes