Vegetable Burrito Bowl

Is this a Chipotle knock-off? Yes. Is it better than the original? I think so. Bold claim, I know, but this spin on Chipotle's Mexican-style burrito bowl is just so good!! It has kind of a bunch of steps, but the result is so worth it. Trust me.

First step: toss a can of black beans, a can of Amy's Spicy Vegetarian Chili in the Crock Pot, and almost an entire diced onion for an hour and a half. Then toss in two bell peppers, fresh jalapeno, garlic and spices in the pot. Let it hang out for  another hour and a half on low.

When it gets nearer to dinner time cook your brown rice (isn't it cool that Chipotle does brown rice now!?) and toss it with fresh cilantro and lime juice. This rice is awesome. I used its leftovers the next day in another Crock Pot dish, Mexican Stew (will be posted and linked soon!).

 Next grab a fork and squash up your avocado. Proceed to mix it with diced tomato, salt, and a tad more onion. Then lick that fork. Yummy, right? 

Finally, pile your bowl high: rice on the bottom, bean mixture, lettuce, cheese, guac, and salsa on top. What is that? 6 layers? You know you want it.


Serves 4 (at least) 
Ingredients 

1 15 oz can black beans 

1 15 oz can spicy veggie chili (Amy's Brand)

Almost all of an onion (save a little for the guac)
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
1 jalapeno, sliced
4 cloves garlic
1 tbsp chili powder 
1 tsp cumin
1 bunch cilantro
1 cup cooked brown rice
1 lime, juice of
1 avocado
1/2 tomato, diced
lettuce (I used plain old red-tip leaf lettuce, chopped into ribbons) 
pre-grated Mexican cheese blend

1/4 cup hot! salsa (I used Rita's brand-a thin bright red salsa from a little restaurant in town) 
salt

Procedure

1. Put the can of beans, chili, and onion in the Crock-Pot. Heat on low for 90 minutes. Then add bell peppers, jalapeno, garlic, chili powder, cumin and 1 tsp salt. Let cook for another 90 minutes. 
2. About half an hour before dinner cook your rice according to the package instructions. Once its finished gently mix in your cilantro leaves and lime juice. You most likely will not need the whole bunch of cilantro. I only used about a quarter of the bunch; just eyeball it as you're mixing the rice and use however much suits you. 
3. Make the avocado mixture just before serving by smashing the avocado with a fork, then mixing it with the diced tomato, leftover diced onion, and about 1/8 tsp salt. 
4. Serve ingredients in a bowl with rice on the bottom, then bean mixture, lettuce, cheese, guac, and salsa on top. 
5. Fiesta!