Vegan Burrito Bowl

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Recipe by: The Simple Veganista

Ingredients 

Serves:
3-4

Prep Time:
10 min
Cook Time:
20 min
Total Time:
30 min

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

• 3 cups cooked rice

• 2 heads of romaine, shredded (about 3 – 4 cups)

• Corn Salsa

• Pico de Gallo

• 1 – 2 avocados

• lime wedges

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Instructions

1. Open a can of black beans and simply drain and rinse them.

2. Cook the rice.

3. 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.

4. 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.

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