If Joe and I are going out to dinner, there’s a 50 percent chance we’ll end up at Chili’s. Usually that’s because we’re craving their chips and salsa. (Nobody does chips and salsa better than Chili’s.) It’s actually kind of embarrassing how often we eat at the same chain restaurant, when there are so many local places we haven’t tried. (But the chips and salsa … mmmm.)
This recipe was inspired by Chili’s Fresh Mex Bowls. I’m calling it a “fiesta bowl” because it looks like a party in a bowl! Unlike the restaurant version, there’s no meat or cheese, but you won’t miss it with all the other flavors going on. A drizzle of cilantro lime dressing and some crispy baked tortilla strips complete the dish.
You’ll notice my recipe doesn’t include any measurements, except for the dressing. That’s because there’s really no wrong way to make this bowl. Start with a bed of brown rice, and add as much or as little of the toppings as you’d like. I use canned black beans and corn to make things easy.
For the tortilla strips, look for corn tortillas with just a few simple ingredients. Earth Fare and Whole Foods have them in the refrigerated section. I’ve also seen Food For Life sprouted corn tortillas in the freezer section at my local grocery store.
“We’re going to party, karamu, fiesta, forever …”
Enjoy!
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Ingredients
- brown rice
- black beans
- sweet corn
- chopped tomatoes
- sliced avocado
- mixed greens
- 1 lime, juiced (about 2 tablespoons)
- 2 tablespoons olive oil
- 1 tablespoon fresh cilantro, chopped (about 10 sprigs)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon garlic powder
- Dash of black pepper
- corn tortillas
- olive oil
- salt
Instructions
- Combine all ingredients in a bowl. Top with cilantro lime dressing and crispy baked tortilla strips.
- Whisk all ingredients together in a bowl, or shake in a jar to combine.
- Slice tortillas into strips and arrange on a rimmed baking sheet. Drizzle with olive oil and toss to coat. Sprinkle with salt. Bake at 350 degrees for 9-10 minutes.