Chipotle’s burrito bowls are my go to fast food fix. One day trips to Dallas and back or late flights home from a week-long show mean a stop at Chipotle to pick up dinner. Recreating my favorite veggie fajita bowl does not taste exactly the same, but it’s pretty darn close, considering the home-made version also has less sodium and oil.
Fajita Veggie Burrito Bowl
- 1/2 c brown rice
- 1 T olive oil
- 1 green bell pepper, sliced
- 1/2 onion, sliced
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1 1/2 tsp dried cilantro, divided
- 1/2 c frozen corn
- 1 c black beans
- 2 Southwest Lentil Burgers (optional)
- 1/2 lime
- 1 c shredded lettuce
- salsa and guacamole, to serve
- Bring rice and 2 c water to a simmer in a small sauce pan. Reduce heat, cover, and cook for 30 minutes.
- Once cooked, squeeze juice of half a lime into the pan. Add 1 tsp cilantro, and fluff with a fork to combine. (This will make leftovers.)
- Heat a large saute pan over medium-high heat. Add oil, pepper, onion, cumin, and paprika. Saute until seared, but still tender, about 5 minutes. Add corn and toss to combine and heat through.
- Spoon 1/3 c rice into a bowl. Crumble a lentil burger on top of rice, if using. Top with beans, veggie mixture, and condiments of choice. Finish with shredded lettuce.
This doesn’t feel much like a recipe – it’s more layering ingredients, but it does make a darn close, tasty alternative to take out. 🙂