Black Bean Fajita Bowls

• Vegetarian

• Produce

  • 1 Avocado
  • 1 can Black beans
  • 1/4 cup Cilantro, fresh
  • 1 Green bell pepper
  • 2 cups Lettuce
  • 1 cup Mushrooms, white
  • 1 Red bell pepper
  • 1 Tomato, large
  • 1 Yellow bell pepper
  • 1 Yellow onion

• Condiments

  • 4 tbsp Lime juice

• Pasta & Grains

  • 2 cups Quinoa, cooked

• Baking & Spices

  • 1 packet Fajita seasoning

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Liquids

  • 3/4 cup Water

Found on leancleanandbrie.com

Description

Ingredients

• 1 can Black Beans, drained + rinsed
• 1 packet Fajita Seasoning (look for low sodium)
• 2 cups Quinoa, cooked
• 2 cups Lettuce
• 1 cup White Mushrooms
• ¼ cup Fresh Cilantro, chopped
• 1 Yellow Onion
• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 1 Yellow Bell Pepper
• 1 Large Tomato, diced
• 2 tbsp Extra Virgin Olive Oil
• 4 tbsp Lime Juice
• 1 Avocado
• ¾ cup Water

Directions

• Remove seeds from red, yellow, and green bell peppers and thinly slice
• Slice onion into thin rounds
• Heat a large skillet over medium-high heat
• When the pan is heated, add Extra Virgin Olive Oil, then add onions and bell peppers and cook until tender, stirring often.
• Add mushrooms, water, and ½ of the fajita seasoning (set aside the rest for the black beans) and stir until mixed
• Add cilantro and lime juice and continue to cook until tender
• Remove from heat and divide mixture into 4 bowls
• Using the same skillet, add black beans and cook for 2-3 minutes, then add the remaining fajita seasoning and cook until mixed, stirring often
• Remove from heat and divide black beans into 4 bowls.
• Add ½ cup of cooked quinoa to each bowl and top with lettuce and tomatoes
• Top with additional cilantro if desired