Easy Black Bean Burrito Bowls


Prep Notes

Who doesn't love #taconight!? These bowls are completely customizable, but have simple ingredients that shine. 

Cooking Time

45 Minutes

Yields

Two bowls

Ingredients

1 medium Russet potato (sliced into rounds)
olive oil
salt/pepper
1 red bell pepper
1 white or red onion
1T soy sauce or coconut aminos
1T rice wine vinegar (or apple cider vinegar)
1 cup black beans
1 head lettuce

For serving:
Cashew-less Vegan Cheese Sauce
Cilantro
diced tomatoes
salsa
radishes
diced cabbage

Directions

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Toss the potato coins in olive oil, salt and pepper. Spread out on the prepared cookie sheet and bake for 25 minutes. Flip and then bake for another 10 minutes.


Cut the onion and pepper into slices. Heat a cast iron skillet over medium-low heat, and add a little olive oil. Once shimmering, add the onion and bell pepper. Cook for at least 15 minutes stirring occasionally. You want them really, really, really soft. Once nearly cartelized, add the coconut aminos/soy sauce and vinegar. Stir and cook for a few more minutes, until the liquid has cooked off. 


Chop up the lettuce and portion into bowls, and portion out the black beans. Add the potato coins and pepper-onion mixture. Top with desired toppings, but don't skimp out on the cheese sauce!