Black Bean Fajita Bowl with Cilantro-Lime Chimichurri | Melanie daPonte, Vegan Personal Chef

I had an opportunity recently to work with a local vegan restaurant, helping them come up with new dishes to feature. This is one of the best-selling specials to come out of this project. The chimichurri and the crispy tortilla strips really elevate this simple, healthy dish into something extraordinarily delicious!

BLACK BEAN FAJITA BOWL

INGREDIENTS:

8 OZ BELL PEPPERS, MIX, RED, GREEN, YELLOW 2 OZ ONION, RED, JULIENNED ⅔ CUP BLACK BEANS, COOKED 2 CUPS QUINOA, COOKED 2 TBSP OLIVE OIL 2 CORN TORTILLAS, JULIENNED ½ cup CHIMICHURRI (recipe follows)

2 tbsp. CILANTRO, FRESH, CHOPPED

METHOD: 1.PREPARE CHIMICHURRI AND SET ASIDE.: 2.PREPARE BEANS AND QUINOA, KEEPING WARM FOR SERVICE.: 3.FRY JULIENNED TORTILLA STRIPS IN HOT OIL UNTIL CRISP. DRAIN AND SPRINKLE LIGHTLY WITH SALT.: 4.SAUTE/STIR-FRY BELL PEPPERS OVER MEDIUM-HIGH HEAT UNTIL COLOR BRIGHTENS AND THEY SOFTEN SLIGHTLY. ADD ONIONS AND CONTINUE TO SAUTE UNTIL TRANSLUSCENT. : 5.PLACE 1 CUP QUINOA IN A BOWL. TOP WITH FAJITA PEPPERS AND ONIONS, FOLLOWED BY BLACK BEANS.:

6.DRIZZLE DISH WITH CHIMICHURRI AND GARNISH WITH TORTILLA STRIPS AND CILANTRO.:

CILANTRO-LIME CHIMICHURRI SAUCE

½ CUP CILANTRO, FRESH ¼ CUP PARSLEY, FLAT LEAF ¼ CUP OLIVE OIL ⅛ CUP LIME JUICE 1 TSP MINCED GARLIC 1 TBSP AGAVE NECTAR ¼ TSP CUMIN ½ TSP SEA SALT

⅛ TSP BLACK PEPPER, GROUND

PUREE ALL INGREDIENTS TOGETHER. USE IMMEDIATELY OR STORE COVERED IN REFRIGERATOR.