Portobello Fajita Burrito Bowls Recipe




Everybody loves an excellent burrito bowl and right here’s one which we’ve been actually into recently!

We love mushrooms, however even should you don’t assume you do, give this a attempt as a result of the preparation is so so scrumptious! Smoky, charred portobello slices are topped onto bowls of scorching fajita peppers, beans, rice, arugula, (the quickest) guacamole, and recent pineapple salsa. It’s summer season grilling at its most interesting. It’s additionally an effective way to make use of pineapple salsa if in case you have any left over from making this recipe or this recipe.


Portobello Fajita Burrito Bowls

The mushrooms are seasoned with a easy 1-step marinade. Brush them with adobo sauce (the sauce that comes within the can of chipotle peppers)… and that’s it! Set them apart to marinate till your grill pre-heats. The primary time I made these, I used to be stunned how juicy and flavorful the mushrooms turned out with so few components and such little effort.


Portobello Fajita Burrito Bowls



Portobello Fajita Burrito Bowls

I cooked the peppers in forged iron skillet on the grill subsequent to the mushrooms. In case you additionally use a forged iron pan, ensure you have an oven mitt helpful as a result of this pan is HOT! I can’t let you know what number of occasions I’ve burned my hand on scorching forged iron skillets going to and from the oven or the grill.

In case you don’t have a grill, you possibly can make this recipe in a forged iron skillet on the stovetop.


Portobello Fajita Burrito Bowls

Assemble the bowls along with your desired fixings or those listed within the recipe under. Serve with additional salsa and luxuriate in!

Portobello Fajita Burrito Bowls

 

  • 1 cup cooked pinto beans or black beans, drained and rinsed
  • ½ teaspoon extra-virgin olive oil, extra for drizzling
  • 1 tablespoon lime juice + additional wedges for squeezing/serving
  • ½ avocado
  • 1 cups cooked white or brown rice*
  • 2 cups arugula, chopped
  • ½ cup Pineapple Salsa (recipe under)
  • ¼ cup chopped cilantro
  • Sea salt and freshly floor black pepper
  • 2 portobello mushroom caps
  • Additional-virgin olive oil, for drizzling
  • Adobo sauce from 1 can of chipotle peppers in adobo
  • Sea salt and freshly floor black pepper
  • 1 pink bell pepper, stem, ribbing and seeds eliminated, sliced into strips
  • 1 inexperienced pepper, stem, ribbing and seeds eliminated, sliced into strips
  • 1 jalapeño pepper, ribbing and seeds eliminated, sliced into skinny strips, optionally available
  1. In a small bowl, mix the beans with the olive oil, lime juice, ¼ teaspoon salt, and a number of other grinds of pepper. For additional spicy beans, stir in 1 to 2 chopped chipotle peppers from the can of chipotles in adobo.
  2. Put together the fajita veggies: Preheat a grill to medium warmth with a forged iron pan inside. You may grill the mushrooms instantly on the grill, and the sliced peppers within the forged iron pan.
  3. Rub the entire mushroom caps with a drizzle of olive oil and some spoonfuls of adobo sauce. Use sufficient sauce to coat the mushrooms properly on all sides. Sprinkle with salt and pepper. Grill the portobellos (instantly on the grill grate) four to five minutes per aspect or till charred and tender. Slice simply earlier than assembling the bowls.
  4. Toss the pepper strips with a drizzle of olive oil and pinches of salt and pepper. Grill within the forged iron pan or grill pan for eight to 10 minutes, tossing often, till charred and comfortable.
  5. In a small bowl, or instantly over the avocado half, squeeze lime juice and pinches of salt. Mash with the again of a fork to make a fast guacamole.
  6. Assemble the bowls with the rice, beans, arugula, sliced mushrooms, peppers, guacamole, scoops of pineapple salsa, and cilantro. Serve with additional salsa and additional lime wedges on the aspect.
Pineapple salsa: (makes additional)
2 cups diced recent pineapple
¼ cup diced pink onion
½ jalapeno, diced
Juice and zest of lime
½ cup cilantro
1 clove minced garlic
¼ teaspoon sea salt

In a medium bowl, mix the pineapple, pink onion, jalapeño, lime juice and zest, cilantro, garlic, and sea salt. Season to style and chill till prepared to make use of.

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In case you make this, allow us to see! Tag your picture with #loveandlemons on Instagram.

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