Fajita Bowl Recipe

These recipes came about after spending lots of time and money at Chipotle over the past few months. It's not a copy cat recipe because it doesn't taste the same but I love our version. Most of these recipes are made up of multiple different ones all put together for the best flavors. This meal can also be rolled up into a tortilla but we prefer it in a bowl. The leftovers are awesome!

Sweet Corn Salsa

1/2 red onion, petite diced

1 can sweet corn (or 2 cup frozen)

2 T lime juice

3 shakes garlic pepper sauce

2 t sugar (or agave syrup)

1 med tomato, seeded and diced

Sprinkle of salt and pepper

-Mix all together and flavors meld together even better after an hour but can be eaten immediately.

Fajita Peppers & Onions 

(*can also add cooked shredded chicken/strips of meat for non-vegan option)

1/2 cup oil

2 T liquid smoke

1 t Worcestershire sauce

1/4 t black pepper

1/2 t salt

3/4 t paprika

       Heat in hot pan and then cook the following in pan until tender:

1 sliced medium onion

3/4 cup peppers, thinly sliced (prefer red)

*Add 1.5 cups cooked shredded chicken at end or can cook thinly sliced flank steak with onions/peppers.

Seasoned Black Beans

1 can black beans, rinsed well

1/4 t oregano

1/4 t lime juice

-Mix all together and heat up slowly.

Lime Rice

Add the following to prepared rice:

2 T lime juice

1/2 t salt

2 T vegan butter

Guacamole

1 diced avocado

1/2 tsp salt

1 T lime juice

4 shakes chili powder

2 large spoonfuls finely diced onions

2 cloves garlic, minced

-Mush the above ingredients with a meat tenderizer mallet and then add 2 large spoonfuls of diced seeded tomatoes and mix with a spoon. Be sure to taste test and add more lime/salt/chili powder as needed.

We put the following layers in a bowl:

Lime Rice

Seasoned Black Beans

Fajita Peppers/Onions (meat) Mixture

Corn Salsa

and top it with Vegan sour cream and/or Guacamole.