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Braised Poblano Chick Pea Burrito Bowls

Tender, spicy, and hearty beans mixed with poblano peppers on top of fluffy brown rice with all the fixings!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 Bowls

Ingredients

  • 2 Poblano Peppers
  • 1 Jalapeno Pepper
  • 1/3 Red Onion diced
  • 2, 15 Ounce Cans Chick Peas or Cannellini Beans, drained, rinsed, and patted dry
  • 3/4 Cups Olive Oil plus 1 tablespoon
  • 1 Teaspoon Dried Cumin
  • 1 Teaspoon Smoked Paprika
  • Salt and Freshly Ground Black Pepper
  • Pinch of Crushed Red Pepper Flakes
  • 3-4 Cups Cooked Brown Rice
  • Avocado
  • Pico de Gallo
  • Fresh Green Cabbage thinly sliced
  • Sliced Radish
  • Fresh Chopped Cilantro

Instructions

  1. To roast the peppers, either place them over an open flame directly on the stovetop until the skin is all charred or place under the broiler in a cast iron skillet with a dash of olive oil until the skin is charred. Once charred, place the peppers in a plastic bag. Seal. The steam will help to remove the skin. Let sit for 5-10 minutes.
  2. After 5-10 minutes, use a paper towel to rub off the charred skin, Remove seeds and stem Dice all the peppers.
  3. In the same pan used to char the peppers, add more olive oil. Heat over medium. Add onions and cook until translucent.
  4. Preheat oven to 375 degrees f.
  5. Remove pan from heat. Add in peppers, beans, and olive oil.
  6. Season with paprika, salt, pepper, and cumin. Stir to combine. Cover with foil and bake for 25-30 minutes.
  7. Prepare rice and toppings while the beans braise.
  8. Let beans cool slightly before adding to rice and topping with pico, avocado, cabbage, and radishes.