Sunday, July 31, 2011

Coastal Mexi-Cali Bowls

Cilantro-lime rice, black beans and fajita veggies? Yes please! This bowl captures the quintessential flavor of coastal Californian cuisine, where taquerias abound and everyone has an opinion on which one is the best.

Make it vegan by using vegan sour cream, and make it salt-free by using rehydrated black beans instead of canned.

1 cup rice, cooked according to package directions
2 cups black beans, cooked and drained
1 bell pepper, sliced
1 onion, halved and then sliced
1 tsp cumin
juice of one lime
1/4 cup chopped cilantro

Chopped fresh greens of your choice, like spinach or lettuce
1/4 cup chopped green onion
Cheese (optional)
Sour cream (optional)

After your rice is cooked, let it cool, covered, while you prepare the rest of the ingredients.

Simmer your beans with a tsp. of olive oil and 1 tsp cumin, stirring occasionally.

Meanwhile, saute your onion and bell pepper in a large skillet, over medium heat, until soft and slightly browned around the edges, about 10 minutes.

Stir into the rice the lime juice and cilantro, mixing well.

Next up, the fun part! Begin to layer your bowls: Cover the bottom of your bowl with rice and top with a generous helping of beans, fajita veggies, salsa and green onion, then cheese and/or sour cream if using, and finish it all off with a ginormous handful of chopped salad greens.

Then contemplate heading out to the beach and soaking up the sand and surf!

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