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Portobello Fajita Burrito Bowls

Portobello Fajita Burrito Bowls

By Geoff Robison | In Recipes | on November 6, 2018
Portobello Fajita Burrito Bowls
Serves 2
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848 calories
147 g
0 g
21 g
36 g
3 g
1159 g
1041 g
10 g
0 g
15 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 848
Calories from Fat 181
% Daily Value *
Total Fat 21g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 11g
Cholesterol 0mg
Sodium 1041mg
Total Carbohydrates 147g
Dietary Fiber 44g
Sugars 10g
Protein 36g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. Bowls
  2. 1 cup cooked pinto beans or black beans, drained and rinsed
  3. ½ teaspoon extra-virgin olive oil, more for drizzling
  4. 1 tablespoon lime juice + extra wedges for squeezing/serving
  5. 1 small avocado, pitted
  6. 1 cup cooked white or brown rice
  7. 2 cups arugula, chopped
  8. ½ cup Pineapple Salsa (recipe below)
  9. ¼ cup chopped cilantro
  10. Sea salt and freshly ground black pepper
  11. Fajita veggies
  12. 2 portobello mushroom caps
  13. Extra-virgin olive oil, for drizzling
  14. Adobo sauce from 1 can of chipotle peppers in adobo
  15. Sea salt and freshly ground black pepper
  16. 1 red bell pepper, stem, ribbing and seeds removed, sliced into strips
  17. 1 green pepper, stem, ribbing and seeds removed, sliced into strips
  18. 1 jalapeño pepper, ribbing and seeds removed, sliced into thin strips, optional
  1. In a small bowl, combine the beans with the olive oil, lime juice, ¼ teaspoon salt, and several grinds of pepper. For spiced beans, stir in 1 to 2 chopped chipotle peppers from the can of chipotles in adobo.
  2. Prepare the fajita veggies: Preheat a grill to medium heat with a cast iron pan inside. You'll grill the mushrooms directly on the grill, and the sliced peppers in the cast iron pan.
  3. Rub the whole mushroom caps with a drizzle of olive oil and a few spoonfuls of adobo sauce. Use enough sauce to coat the mushrooms well on each side. Sprinkle with salt and pepper. Grill the portobellos (directly on the grill grate) 4 to 5 minutes per side or until charred and tender. Slice just before assembling the bowls.
  4. Toss the pepper strips with a drizzle of olive oil and pinches of salt and pepper. Grill in the cast iron pan or grill pan for 8 to 10 minutes, tossing occasionally, until charred and soft.
  5. In a small bowl, or directly over the avocado halves, squeeze lime juice and pinches of salt. Mash with the back of a fork to make a quick guacamole.
  6. Assemble the bowls with the rice, beans, arugula, sliced mushrooms, peppers, guacamole, scoops of pineapple salsa, and cilantro. Serve with extra salsa and extra lime wedges on the side. (Note: If you would like your arugula and rice seasoned/dressed more, drizzle with olive oil, squeezes of lime and season with a few extra pinches of salt and pepper).
  1. Pineapple salsa: (makes extra)
  2. 2 cups diced fresh pineapple
  3. ¼ cup diced red onion
  4. ½ jalapeno, diced
  5. Juice and zest of lime
  6. ½ cup cilantro
  7. 1 clove minced garlic
  8. ¼ teaspoon sea salt
  9. In a medium bowl, combine the pineapple, red onion, jalapeño, lime juice and zest, cilantro, garlic, and sea salt. Season to taste and chill until ready to use.
Adapted from Love and Lemons
Adapted from Love and Lemons
Custom Kinetics http://customkinetics.com/

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