Chipotle Veggie Burrito Bowl

Prep Time: 20min
Cook Time: 20min
Total Time: 40min
Yield: 4-5 Servings

Ingredients

1 Cup Dried Black Beans
4 Cups Water
2 Avocados, scooped & mashed
5 Tblspn Sour Cream

Cilantro Rice

2 1/2 Cups White Rice
4 Cups Water
Salt as needed
1/3 Cup Cilantro Leaves, finely chopped
2 1/2 Tblspn Olive Oil
2 1/2 Tblspn Lime or Lemon Juice

Tomato Salsa/Pico De Gallo

1 Medium Sized Red Onion, finely chopped
4 Medium Sized Tomatoes, discard the pulp & finely chop
1/2 Cup Cilantro Leaves, finely chopped
5-6 Tblspn Lime or Lemon Juice
Salt as needed
1/8 Tspn Black Pepper Powder
2 Jalapenos, discard the seeds & finely chop
1 Tspn Sugar

Fajitas

1 Cup Mixed Bell Peppers, discard the seeds & slice thinly
1 Small Sized Onion, thinly sliced
3/4 Tspn Dried Oregano
Salt as needed
2 Tblspn Olive Oil

Directions

• Soak dried black beans in enough water for 8 hours or overnight.
• After 8 hours, drain water from black beans & add beans to the instant pot along with 4 cups of water, little salt (black beans should be completely immersed in water).

• Properly close the lid & turn the valve from VENTING to SEALING position.
• Press PRESSURE COOK mode (HIGH Pressure) on instant pot & set timer to 18 minutes. 

• Once its done; allow the pressure to release naturally (approximately 10 minutes) & press CANCEL button. 

• Carefully turn the valve to VENTING position. Open the lid.

• Drain water from the cooked black beans using a colander & transfer them to a bowl. Keep aside.

Cilantro Rice

• Wash white rice under running water & drain.
• Add washed rice into a rice cooker along with 4 cups of water & close the lid.
• Turn on the rice cooker & if needed select the correct cooking option according to your rice cooker.
• Once the rice is cooked, rice cooker shuts off. 

• Transfer the rice to a mixing bowl; add lime juice, salt, cilantro leaves, olive oil & mix everything well. Keep aside.

Tomato Salsa

• Add all the ingredients listed in a mixing bowl & mix everything well. Keep aside.

Fajitas

• Heat oil in a wide pan on medium flame, add sliced bell peppers & onion. 

• Add dried oregano, salt & mix everything well.

• Saute for 2-3 minutes or until they turn soft.

• Turn off the flame & keep aside.

Assembling

• In a bowl, add 3/4 cup of cilantro rice & top with 3/4 cup of cooked black beans along with 2-3 tablespoons of fajita mixture, 4-5 tablespoons of tomato salsa/pico de gallo, 2-3 tablespoons of mashed avocado, tablespoon of sour cream (In this step you can also add 3-4 tablespoons of chopped lettuce).
• Serve immediately.

Note: 

For Chicken Burrito Bowl: 

• Cut 3-4 boneless skinless chicken breasts into 2 inch thin strips & wash them under running water.
• Add chicken strips to a mixing bowl & add a teaspoon of garlic powder, tablespoon of red chilli powder, teaspoon of cumin powder, salt as needed, teaspoon of black pepper powder, 1/4 teaspoon of dried oregano, 1/4 teaspoon of crushed pepper flakes. Mix everything well & cover the bowl with a plastic wrap. Let it rest for an hour.
• After an hour; add 2 tablespoons of oil in a wide pan on medium flame & add marinated chicken strips. Saute for 12-15 minutes or until chicken turns soft & tender. 
• Add cooked chicken strips to the veggie burrito bowl & serve.