Pinto Bean Fajita Bowls

Ingredients:

• 2 limes, divided use
• 1 1/3 C dry brown rice
• 1 red onion (1/4 finely chopped, remainder sliced 1/4" thick)
• 1 large green bell pepper, sliced 1/4" thick
• Vegetable oil
• Salt and pepper
• 1/2 C finely chopped carrot and/or celery (or more onion)
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp dried oregano or epazote
• 1 tsp ground cumin
• 2 cans (3 C) pinto beans, drained and rinsed
• 1 1/2 C water or vegetable stock
• 1/4 C chopped cilantro (optional)
• 1/2 C grated Manchego or Monterey Jack cheese
• Red salsa
• Avocado, diced

Instructions:

1. Prepare the rice: Zest one of the limes. Cook the rice according to the package directions, adding the lime zest along with the rice for a burst of flavor.

2. Cook the veggies: While the rice is cooking, heat a couple teaspoons of vegetable oil over medium-high heat in a large skillet. Add the sliced onion and bell pepper, cooking until browned on the outside and still slightly crisp. Season with salt and pepper, then transfer to a plate. Cover with foil or keep in a warm oven at 180°F.

3. Cook the beans: In the same skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and carrot (or celery) and cook until they begin to soften. Add the garlic, chili powder, oregano (or epazote), cumin, and a pinch of salt, cooking for 2 more minutes. Add the beans and water (or vegetable stock), bring to a boil, and then reduce the heat to a simmer. Cook for 10-15 minutes, smashing some of the beans with a wooden spoon to thicken the sauce. Season with salt and pepper to taste.

4. Finish the rice: Once the rice is done, stir in the juice of half (or a whole) lime, salt to taste, and cilantro if using.

5. Assemble the bowls: In each bowl, add a scoop of rice, some of the bean mixture, a quarter of the sautéed veggies, a sprinkle of cheese, and a quarter of the diced avocado. Serve with salsa and the remaining lime, cut into wedges.