Veggie Fajita Bowl with Fresh Salsa and Avocado
Ingredients
- 1/2 red onion
- 2 tbsp olive oil
- 1 bell pepper
- 1 tsp + a pinch of kosher salt
- 1 tsp chili powder
- 1 tsp + a pinch of garlic powder
- 1 tsp cumin
- 1 tsp oregano
- 1 (15-oz) can pinto beans
- 1 avocado
- Pinch of black pepper
- 2-3 oz blue corn tortilla chips, for serving
- Lime wedges, for serving (optional)
Salsa
- 1 large tomato
- 1/2 tbsp lime juice
- 1 tsp olive oil
- Pinch of kosher salt
- Pinch of black pepper
- Pinch of garlic powder
- 1/4-1/2 jalapeno (optional)
Preparation
Preheat a large pan over medium heat.
Slice the onion and add it to the pan, along with the olive oil. Stir and let it cook while you slice the bell pepper.
Add the bell pepper to the pan, stir, and cook for 3 to 4 minutes.
Then add the salt, chili powder, garlic powder, cumin, oregano, and pinto beans. Stir and cook for 1 to 2 minutes.
Meanwhile, prepare the salsa. Dice the tomato and add it to a small bowl, along with the lime juice, olive oil, salt, pepper, garlic powder, and jalapeno, if using.
Mash the avocado and add a pinch of salt, pepper, and garlic powder to the mashed avocado.
To serve, divide the beans and vegetable mixture between your bowls, and top them with the salsa, mashed avocado, and blue corn tortilla chips. Serve with lime wedges, if desired.
