I get really excited about finding creative ways to use leftovers...so when I went home with a bunch of sticky rice from a Japanese lunch the other day, I decided to turn it into a burrito bowl. And it was so good! I wanted it to taste like my favorite Chipotle combo and it got pretty close. I even had some leftover tofu that I crumbled into the fajita-bean mix for added protein.
Chunky Pico de Gallo 1/2 cup Grape Tomatoes, diced 1/4 cup Yellow Onion, diced 2 tbsp Cilantro, chipped Juice of half a Lime Big pinch of Kosher Salt Combine all ingredients and set aside. Fajita-Bean Mix 1 tbsp Olive Oil 1 Poblano Pepper, sliced into 1/2 inch strips 1/2 large Yellow Onion, sliced thin 2 cups sliced Mushrooms (I used Baby Bellas) 1/2 tsp Garlic Salt 1/2 tsp Lemon Pepper 1/4 tsp Cumin 1/4 tsp Chili Powder Big pinch of Kosher Salt 1 can Black Beans, drained and rinsed 3 cups cooked White Rice Heat oil in large pan over medium heat. Add onion, pepper, mushrooms, and seasonings and mix well. Saute, stirring frequently, until soft (turn the heat up if you want them a little crispy). Add beans until warmed. Combine rice and fajita-bean mixture in bowls and top with pico de gallo and other optional toppings: Chopped cilantro, shredded lettuce, shredded cheddar, other salsa, guacamole, sour cream.
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