Vegetarian Fajita Burrito Bowls with Baked Tortilla Chips

While we don't go out to eat often, when we do need a lunch or dinner out we often go to Chipotle.  Mark loves Mexican food in general, and Chipotle is quick, delicious, and can even be semi-healthy depending on what you get.  These burrito bowls are very similar to what I always order at Chipotle (vegetarian burrito bowl), and an upgraded version of what I had for dinner almost every night in college (rice+beans+salsa+cheese).   Whenever I'm craving Mexican, this is my go-to dinner.

This is more of a meal idea/formula than a recipe, but because we have it so often I wanted to share it here.  Feel free to modify to your tastes.  A burrito bowl is essentially a burrito without the tortilla.  The basic formula I follow is lime rice + black beans + stir-fried onions, peppers and corn + salsa + cheese + avocado.   You could use guacamole instead of avocado and/or add sour cream as well.  You could also use cooked shredded chicken or another meat instead of or in addition to the black beans.  We like fresh salsa (from the refrigerated/produce area), but feel free to use your favorite kind.  As you can see... lots of room for variations.

I like to have tortilla chips on the side to dip into the burrito bowl, but they are not necessary.  I take store bought corn tortillas (there should be no salt added), cut them up, spray with olive oil and sprinkle with a bit of salt (or not) and then bake for about 10 minutes.  They are easy to make while prepping the rest of this meal, but of course you could use store bought chips as well... or not have chips!

Get creative and enjoy!

Vegetarian Fajita Burrito Bowls with Baked Tortilla Chips

serves: 4

INGREDIENTS:

• 1 recipe of lime brown rice (see recipe below)
• 2 cans of black beans, rinsed and drained 
• 2 teaspoons olive oil
• 2 small/medium green bell peppers, cut into strips
• 2 small yellow onions or 1 large yellow onion, cut into strips
• 1 cup frozen corn
• your favorite salsa
• mexican cheese or cheddar cheese
• 1-2 avocados, sliced (or guacamole)
• baked tortilla chips (if desired, see recipe below)

DIRECTIONS:

1)  Heat olive oil in a medium sized skillet over medium heat.  Add onions and cook until starting to soften, about 3 minutes.  Add green bell peppers and continue to cook until mostly softened (or until desired texture), about 5 minutes.  Add frozen corn and cook until heated, about 1 minute.

2)  To make burrito bowls, divide lime rice among four plates or bowls.  Top with black beans, onion/pepper/corn mixture, cheese, salsa, and avocado.  Serve with tortilla chips on the side.    If desired, heat individual servings in the microwave before adding salsa and avocado to melt the cheese.


Lime Brown Rice

serves: 4

INGREDIENTS:

• 1 cup long grain brown rice
• 2 teaspoons olive oil
• 2 cups water
• 1 tablespoon lime juice
• salt to taste

DIRECTIONS:

1)  Combine rice, olive oil, and water in a medium pot or rice cooker.  Bring water to a boil, then reduce to a low simmer and cover.  Cook, without uncovering, until all water is absorbed, about 40 minutes.

2)  Uncover and remove from heat.  Let stand for 5 minutes.  Add lime juice and a bit of salt and fluff with a fork to combine.  Add additional salt if desired.


Baked Tortilla Chips

INGREDIENTS:

• small corn tortillas (about 3 per person)
• olive oil spray or other cooking spray
• salt (if desired)

DIRECTIONS:

1)  Preheat the oven to 400F.

2)  Cut each tortilla into 6 wedges (or desired size).  Transfer to an unlined baking sheet in an even layer.  (You will likely have to do multiple batches!)  Spray with olive oil and sprinkle with a bit of salt if desired.

3)  Bake in the preheated oven for about 6-10 minutes, until there are spots of brown on the chips.  Watch carefully because you can quickly overcook/burn them.  Repeat with remaining tortilla wedges.

4)  Store airtight at room temperature.  They should stay crispy for at least a few days.