Mexi Bowls are a Cotter original and the result of my obsession with black beans and corn. One night I started dumping things that seemed good together into a skillet and viola, Mexi Bowls. You can put this mixture over rice, on a bed of lettuce, on a pile of tortilla chips or you can stuff it in a flour tortilla and make a burrito. I usually melt cheese on top and garnish with black bean and corn salsa.
Todays team players are:
- 1 lb of ground turkey (or beef)
- 1 packet of taco seasoning and water according to the packets directions
- 1 can of corn
- 1 can of black beans
- 1 c. chopped onion
- 1/2 c. chopped bell pepper
- Rice for serving over
- Shredded cheese and salsa for garnishing
Step 1: Brown the turkey, then add the bell peppers and onions. Cover and stir occasionally until the onion begins to turn opaque.
Step 2: Add the taco seasoning and as much water as the packet says to add, then mix it all together.
Step 3: Rinse the black beans and corn, then add them to the mix.
Step 4: Let simmer until the sauce thickens.
Step 5: Serve over rice (shown), lettuce or tortilla chips, or wrap in a flour tortilla. Garnish with cheese and/or salsa.
For delivery I put them in a big disposable foil pan thing. I believe that is what you should ask the grocery store clerk if you are looking for one.
I divided the pan by putting the rice in regular foil and then sticking it in the pan, the mixture just went on the other side.
Finally, I put some cheese in a baggie and salsa in disposable Tupperwear making the meal ready for delivery!
P.S. The brownies didn't go to my favorite friend, it's just that my other friend is gluten free.