Chipotle Black Bean Fajita Bowls

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It's football season! I'm honestly not the biggest follower of sports, but there's something about hearing the lull of Sunday afternoon football from the television that comforts me. 

And with Sunday funday football, comes hearty, nourishing bowls of spicy TexMex. This is my take on fajitas with refried black beans (in bowl form of course). The chipotle adds a smoky kick to the beans - exactly what you want on a brisk fall day. 

Chipotle Black Bean Fajita Bowls

Serves 4

Peppers & Onions

1 Tbs. avocado oil
1 red bell pepper
1 yellow bell pepper
1 medium red onion
1/4 tsp. salt

Add oil to a large cast iron skillet and bring to medium-high heat. When the oil is hot, but not smoking, add peppers, onion, and salt. Cook for 8-10 minutes until the vegetables are lightly charred. 

Chipotle Black Beans

1 Tbs. avocado oil
2 large cloves garlic
2 15-ounce cans black beans, drained and only partly rinsed
1 cup vegetable broth
2 tsp. chipotle chili powder
1 tsp. cumin powder
1/2 tsp. salt

Add oil and garlic to a medium sauce pot. Bring to medium heat and cook for 30 seconds until fragrant, being sure not to burn the garlic. Add beans, vegetable broth, spices, and salt. Bring to a slight boil, then reduce heat to low and simmer 5-6 minutes, until liquid is reduced but beans are still a bit saucy.

The beans will thicken as they sit. If you make them ahead of time, add a several splashes of vegetable broth when reheating. 

Radish Salsa

8-10 radishes, finely chopped
2 Tbs. cilantro, chopped
1 Tbs. jalapeno, minced (optional)
1 Tbs. freshly squeezed lime juice
pinch sea salt

Let sit 5 minutes before serving. 


Lime wedges

To Serve

4 cups quinoa

Place a layer of quinoa in the bottom of a shallow bowl. Top with vegetables, beans, salsa, and desired toppings. A squeeze of fresh lime juice really brightens and finishes the dish. 

For a lower carb version, turn this into a salad with shredded romaine in place of the grains.