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Smoky Mushroom Fiesta Burrito Bowl

Name: Smoky Mushroom Fiesta Burrito Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup cooked black beans, drained and rinsed; 1 cup chopped chipotle peppers in adobo sauce; Sea salt; 2 cups chopped arugula; 1/2 cup guacamole; 1/4 cup chopped cilantro; 1 green bell pepper, stem, ribbing and seeds removed, sliced into strips; Freshly ground black pepper; 1/2 teaspoon extra-virgin olive oil, more for drizzling; 1 cup ready-to-use cilantro lime rice; 1/2 cup pineapple salsa; 1 red bell pepper, stem, ribbing and seeds removed, sliced into strips; 2 portobello mushroom caps; 1 jalapeño pepper, ribbing and seeds removed, sliced into thin strips, optional

Savor the flavors of this Smoky Mushroom Fiesta Burrito Bowl, featuring chipotle-marinated mushrooms, black beans, and grilled fajita vegetables. It's an effortless vegan meal that's perfect for meal prep, weeknight dinners, and even entertaining!



25 min

TOTAL TIME

903

CALORIES

$6.06

PER SERVING

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Ingredients

14 INGREDIENTS

2 SERVINGS

1 cup cooked black beans

drained and rinsed

1 cup chipotle peppers in adobo sauce

1/4 cup chopped fresh cilantro

1 whole green bell pepper

stem, ribbing and seeds removed, sliced into strips

freshly ground black pepper

1/2 tsp extra virgin olive oil

more for drizzling

1 cup cilantro lime rice

1/2 cup pineapple salsa

1 whole red bell pepper

stem, ribbing and seeds removed, sliced into strips

2 whole portobello mushroom caps

1 whole jalapeno pepper

ribbing and seeds removed, sliced into thin strips

Directions

7 STEPS

10 min

PREP TIME

15 min

COOK TIME

25 min

TOTAL TIME

In a small bowl, combine the black beans with the chopped chipotle peppers, extra-virgin olive oil, sea salt, and freshly ground black pepper.

Preheat a grill to medium heat with a cast iron pan inside for the sliced bell peppers and optional jalapeño pepper.

Rub the whole portobello mushroom caps with a drizzle of extra-virgin olive oil and coat them well in chipotle peppers and adobo sauce. Sprinkle with sea salt and freshly ground black pepper.

Grill the portobello mushrooms directly on the grill grate for 4 to 5 minutes per side or until charred and tender. Remove from the grill and slice just before assembling the bowls.

Toss the sliced red and green bell peppers and optional jalapeño with a drizzle of olive oil and pinches of sea salt and black pepper. Grill in the cast iron pan for 8 to 10 minutes, tossing occasionally, until charred and softened.

Assemble the bowls with cilantro lime rice, bean and chipotle mixture, chopped arugula, sliced mushrooms, grilled peppers, guacamole, pineapple salsa, and chopped cilantro.

Serve with additional pineapple salsa and lime wedges on the side, if desired.

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Health Info

Macros

167g

CARBS

12g

FAT

37g

PROTEIN

Allowed on these diets

VEGETARIAN

VEGAN

GLUTEN FREE

LACTOSE FREE

Nutrition Facts

PER SERVING

2 SERVINGS

718G EACH

Calories

903 kcal

45%



Carbohydrates

167 g

61%



Fat

12 g

16%



Protein

38 g

76%

Minerals



Vitamins



*Current daily values are based on a standard 2,000 calorie diet. Nutrition values are calculated using the USDA nutrient database and may be inaccurate.

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