Fajita bowl dinner

The suggestion request via text was kale with black beans and rice in lettuce cups. We don’t have any more lettuce, and, well, I don’t think kale necessarily goes with black beans (I’m weird about that kind of thing). So the final plan was brown rice cooked with black beans, veggie fajitas, and a standard assortment of accoutrements to make this bowl happy.

The beans and rice were straightforward, unadulterated. Cooked the rice, added the beans near the end, mixed. Probably could’ve done it pilaf-style and it would’ve been tastier, but eh. Effort.

Fajitas–or really, a Southwestern-inspired vegetable stir fry–included:

  • 1 yellow onion, quartered and sliced
  • 1 green jalapeno, diced
  • Several large cremini mushrooms, halved and sliced thick
  • 1 yellow and one green bell pepper, sliced into 2" slivers
  • 4 cloves garlic, microplaned into oblivion
  • 1 tsp each coriander and cumin
  • Handful cherry tomatoes
  • Juice of one lime

I cooked them in my giant cast iron skillet, adding new items slowly in hopes of bringing out their best flavor and texture. It did sit around a bit long at the end, though, so the colors were lost. Ah well.

Then there’s the fixins: shredded cabbage, leftover homemade salsa from Sunday night, fresh avocado, toasted pumpkin seeds.

Verdict: could use more spice and salt. But filling and tasty.

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