spicy green chili black bean + cheesy polenta burrito bowl

One thing I've been realizing lately is how often my dinners are of the Mexican variety. We love salsa, avocados, cilantro, limes and cotija around these parts more than the average person, I think. It must be because David and I are both from areas where delicious Mexican food abounds so our standards are pretty high and I'm also always looking for new ways to invent things. So, when I saw this polenta black bean burrito bowl, I was like, "I will be making you." Of course, I made a few changes to suit my personal preference and I think it was delicious! It also is pretty much gluten free (you may have to use some sort of fancy gluten-free taco seasoning, but I don't know all the rules for being "gluten-free") but hey - it's easily adaptable! This recipe looks daunting because it's long but trust me, it's a quick and easy meal!

Caramelized Peppers and Onions
1 tablespoon olive oil
1 large onion, sliced
1 large red bell pepper, seeded and sliced (I didn't have one and wish I had!)
kosher salt

Heat the olive oil in a medium pan over medium heat. Add the onions and peppers and stir frequently until just softened for 5-7 minutes. Generously sprinkle with salt, stir, then reduce heat to medium-low for abou 30 minutes until fully golden brown and caramelized. Stir every few minutes.

Green Chili Black Beans
1 (15 ounce) can black beans, drained and rinsed

1 small can diced green chilies

1/4 cup chicken broth

1/4 cup salsa (I just used Pace cause I always have it on hand for this kind of thing)

2 teaspoons minced garlic

1 teaspoon seasoned salt

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon black pepper

Pour all in a medium saucepan and stir occasionally over medium heat for about 15 minutes. 

Taco Meat

1 pound ground beef (I used organic, grass-fed)

1 packet taco seasoning

1/4 cup water

Brown meat in a large pan over medium high heat. Drain fat and add taco seasoning and water (amount of water may vary depending on the brand of seasoning). Let simmer for 10 minutes until thickened.

Cheddar Polenta

1 cup dry polenta grits

1 1/2 cups water
1 1/2 cups chicken broth
1 cup freshly grated sharp cheddar cheese
few splashes of hot sauce (I used Cholula)
sea salt + black pepper

(I used Bob’s Red Mill polenta grits but check your package for instructions). Bring water and chicken broth to a boil. Slowly stir in the polenta grits, add a few pinches of salt, and reduce heat to simmer. Stir occasionally for 5 minutes. Stir in the cheese, hot sauce, and a few pinches of black pepper, then cover for 5 minutes before serving. If it thickens too much add a bit more water and heat over medium-low until smooth and creamy.

Guacamole

2 avocadoes

1/4 cup cilantro, chopped

1 lime, juiced

Mash the avocado and add the lime juice and a few pinches of kosher salt. Stir in chopped cilantro and taste (add more salt if desired). If you’re not serving this right away, press saran over the surface [touching] of the mashed avocado and keep refrigerated.

For Serving

1 head of romaine lettuce, cleaned and chopped

2 tomatoes, chopped

1/4 cup chopped cilantro

2 limes, cut in wedges

Here's how I layer my bowl: polenta, black beans, taco meat, caramelized onions and peppers, guacamole, lettuce, tomatoes and cilantro with lime squeezed on top.