My sister Julia and her fiance Nate joined us for this meal and we each piled our bowls high with greens, rice, beans, and veggies before topping them with salsa, cheese, sour cream, and cilantro. Served with tortilla chips on the side, I almost felt like I was eating my favorite burrito bowl from Chipotle. Next time I'll make one of those copycat Chipotle rice recipes to make it even more reminiscent of my favorite! You can't go wrong with this delicious and healthy meal!
Two Years Ago: Spinach Chicken Pasta Salad with Teriyaki Vinaigrette
Chipotle-Roasted Vegetable Layered Salad
from Perry's Plate
Ingredients:
for the beans:
-1 (15 oz) can black beans, drained and rinsed
-1/2 tsp ground cumin
-pinch of salt
-1/2 cup salsa
for the vegetables:
-1-2 bell peppers, cut into matchsticks
-1 poblano pepper, cut into matchsticks
-1 medium zucchini, cut into matchsticks
-1 medium onion, halved and sliced thinly
-1 cup frozen corn
-3 tbsp olive oil
-1-2 tsp minced or pureed chipotles in adobo sauce
-1 tsp ground cumin
-salt and pepper, to taste
for the salad:
-hot cooked white or brown rice
-salad greens
-sour cream, shredded cheese, cilantro, salsa, etc. (as desired)
Directions:
1. Preheat the oven to 425F. In a small bowl, whisk together the oil, chipotles, and cumin. Toss in a large bowl with chopped vegetables. Season with salt and pepper, to taste. Lay vegetables out on a foil-lined baking sheet. Roast for 35-40 minutes, stirring every 10 minutes.
2. To prepare the beans, place the drained and rinsed beans in a small saucepan with 2-3 tbsp of water. Add cumin, salsa, and a bit of salt. Simmer beans over medium until heated through.
3. Assemble salads by beginning with greens. Top with rice, beans, vegetables, and desired garnishes (salsa, chipotle, cheese, etc).
