Ingredients

• Ingredients Scale 1x2x3x Fajitas 2 tablespoons olive oil or 1/4 cup water for water saute 2 bell peppers (any color), cored and thinly sliced 1 small white onion, thinly sliced 1/4 teaspoon dried oregano pinch of mineral salt To Serve 2 cans (15oz) black beans, drained and rinsed or 3 cups Instant Pot Black Beans 1 batch Cilantro Lime Rice or 3 cups cooked rice 2 heads of romaine, shredded (about 3 – 4 cups) Corn Salsa Pico de Gallo 1 – 2 avocados lime wedges

Preparation

• Instructions The Beans: Start with the beans, I usually make these ahead if making from scratch. If you’re making them fresh, the Instant Po Black Beans will take about 60 minutes to complete. If I don’t want to use homemade, open a can of black beans and simply drain and rinse them. The Rice: The Cilantro Lime Rice takes about 25 – 30 from start to finish so it’s a good idea to get that started after the beans, unless using canned beans than you can start with the rice. The Veggies: The fajitas only take about 15 minutes, including prep time, to finish. These can be made while the rice is cooking. In a large skillet, heat olive oil or water over medium heat. Add the onions, bell peppers, oregano and pinch of salt, and saute for 10 minutes, stirring occasionally, until onions and peppers are soft and tender. Remove from heat. Assemble: To assemble your burrito bowls, in individual bowls add about 3/4 cup of rice, 3/4 cup of beans, 1/4 – 1/3 cup of corn salsa or pico de gallo, and 1/4 of the fajita mixture, along with a handful of shredded lettuce. Add a side of avocado (mashed or sliced), I usually use 1/4 of an avocado per bowl. Top with a squeeze of lime, pinch of salt and a dash of red pepper flakes. Store: All the leftover components can be stored in the refrigerator for up to 3 – 4 days. Store individually or together (as for meal prep).