Fiesta Salad

This would be my version of a healthier Chipotle veggie burrito bowl with no oil, no cheese and no sour cream.  Delicious!


3 ears of corn, cleaned and cut
1 red onion, sliced
1 red pepper, sliced
1 orange pepper, sliced
2 jalapenos, sliced
2 containers assorted grape tomatoes, cut in quarters
2 avocados
3 limes
¼ t. chili powder
Trader Joe’s South African Smoke seasoning Blend, to taste
1 cup brown rice
3 cloves garlic
Salt to taste
4 – 5 cups chopped romaine lettuce
2 cans unsalted black beans, rinsed & drained
1 package low sodium taco seasoning
½ cup water
12 corn tortillas


Prepare brown rice in a rice cooker with 2 cups of water.  When finished cooking place rice in a small bowl with a small handful of chopped cilantro and juice from 1 ½ limes.  Mix well and set aside.

Place the tomatoes, 2 cloves of garlic, a handful of chopped cilantro, salt and juice from ½ lime in a small bowl.  Mix well and set aside.

Line 2 cookie sheets with foil.

Place the cut corn in a small bowl and mix with juice of one lime, chili powder and South African Smoke seasoning blend.  Pour corn mixture on baking dish.  Turn on the broiler to the high setting.  Place corn under broiler until it starts to brown.  Remove from oven and set aside.

While the corn is in the oven, place the red pepper, orange pepper, onion and jalapeno on the other cookie sheet.  Place in broiler until the veggies start to brown.  Remove from oven and add one clove of minced garlic.  Stir well and place back in the broiler for approximately one or two minutes.  Remove from oven and set aside.

Place black beans, taco seasoning and water in a small sauce pan.  Mix well and heat until mixture starts to boil.  Turn heat to low and let beans continue to cook.

Peel avocado, remove center and place in a small bowl.  Mash avocado, add ½ lime and mix well.  Set aside.

Turn oven on to 350 degrees (the oven should already be warm so it won’t take long to heat up).  Cut 6 tortillas in strips and place on flat oven safe baking dish.  Take the other six tortillas and hang tortillas down between the racks so they look like an upside down taco.  Bake for 7 to 8 minutes or until crisp.  Break folded taco in half.

Place 3 halves of the tortilla on a dinner plate in an open circular fashion.  Place a handful of lettuce in the center of tortillas.  Top with rice, assorted peppers & onions, corn, a scoop of avocado, fresh tomato salsa and garnish with a few tortilla strips.