I knew one of the bigger challenges of the ELC would be my love of Mexican food, so when I saw an abundance of peppers at Hollygrove I was immediately excited! Fajita bowls, hooray! These were super easy to make, and with the addition on some corn and cherry tomato salsa, I didn’t even miss the onions that were unavailable.
2 large portabellas sliced
2 bell peppers (its best if they are different colors) sliced
1 anaheim or other mild pepper
1 1/2 tbsp cooking oil
1 tsp salt
1 cup cooked rice
3 cloves garlic coarsely chopped
1. cook mushrooms and 1/2 of the oil plus about 2 tbsp of water in a skillet until softened. Once mushrooms start to brown around the edges remove from skillet and set aside. (how well you like the mushrooms done here is up to you, I like to let them cook for 8-10 minutes.)
2. Wipe out pan, add rest of olive oil,peppers, garlic, and salt, cook until all ingredients are softened. About 5 minutes
3. combine mushrooms, and pepper mixture together in pan and cook for about 5 minutes, until all ingredients are combined.
1 ear of corn boiled
10 cherry tomatoes quartered
1 poblano pepper diced
1 tsp salt
combine all ingredients in bowl and mix well.
layer all ingredients and enjoy!