Serves: 6 (you will likely have lunch for the entire week)

Cilantro Lime Rice Ingredients

1 cup brown rice
2-3 bay leaves
1/2 cup finely chopped cilantro, packed
3 tbsp. lime juice
1 tbsp. lemon juice
Small pinch of salt

Black Beans Ingredients

1 cup dried black beans, rinsed
3 cups water
1.5 tsp. chipotle chili powder
2 tsp. minced garlic
3/4 tsp. cumin
Pinch allspice
Small pinch of sugar
Small pinch of salt

Fajita Vegetable Ingredients

2 large green bell peppers
1 large red onion
1 tbsp. dried oregano
Pepper to taste
High heat cooking oil - I used grapeseed oil

Corn Salsa Ingredients

1 can corn
1/2 large red onion, diced
3 poblano peppers
2 tbsp. lemon juice
2 tbsp. lime juice
1/4 cup chopped cilantro, packed

Hot Salsa Ingredients

3 chipotle peppers packed in adobo sauce
8 tomatillos
2 tbsp. lime juice
2 tsp. minced garlic
1 tbsp. Texas Pete hot sauce
1/2 tsp. cumin

Guacamole Ingredients

2 large avocados
1 small jalapeño, finely diced (use gloves!!! I like spice so I kept some of the seeds)
1/4 cup finely chopped cilantro, packed
2 tbsp. lime juice - if you can add more without watering it down, do so! This helps preserve the color.
1/2 red onion, diced (use the leftover from the corn salsa!)
Pepper to taste

Chipotle Agave Vinaigrette

2 chipotles in adobo sauce
1/4 cup lime juice
1/4 cup olive oil
2 tbsp. agave
1/2 tsp dried oregano
2 tsp. minced garlic
Pepper to taste

Instructions

Begin cooking rice per package instructions with the bay leaves in the pot.
Begin cooking the black beans in the Instant Pot (or per package instructions on the stove). Add the beans and water to the instant pot. Pressure cook on high for 25 minutes.
Remove rice from stove once it has finished cooking. Discard the bay leaves. Let the rice cool in a pyrex dish then add the cilantro, lime juice, lemon juice, and salt.
When the beans are done cooking let the pressure release for 20 minutes after cooking so that is says L20:00. Once the beans are done venting, drain them and add to a pyrex. Add chili powder, cumin, allspice, garlic, salt, and sugar and mix well.
Heat a skillet to medium-high heat and add the poblano peppers. Turn frequently until they begin to blacken and the skin starts to naturally separate from the pepper. Evenly blacken all sides of the pepper. Once you’re done cooking these, let them cool for 10 minutes.
While the peppers are cooling combine the drained corn, onion, lemon juice, lime juice, and cilantro in a pyrex.
When the peppers cool, carefully remove the skin of the peppers and seeds and discard. Finely dice the peppers and add to the salsa. Mix well.
Slice bell peppers and red onion for fajitas.
Heat grapeseed oil in large skillet over medium heat. Add the peppers, onion, dried oregano, and pepper. Toss frequently until onions are translucent and all veggies are thoroughly cooked.
Moving onto the hot salsa, remove the husks of the tomatillos and rinse well. Boil in water until they begin to turn olive green and then drain.
Blend: tomatillos, chipotle peppers, lime juice, garlic, hot sauce, and cumin. Store in a mason jar.
Make guacamole by halving, pitting, and scooping out the avocado. Add the jalapeño, onion, cilantro, lime juice, salt, and pepper. Mash well with a fork to match Chipotle’s consistency!
Make the chipotle agave vinaigrette by blending the chipotle peppers, agave, lime juice, olive oil, oregano, garlic, and pepper. Store in a mason jar.
Layer your bowl!!!! Rice, beans, fajita veggies, corn salsa, hot salsa, guacamole, then vinaigrette!

Note: the hot salsa and chipotle agave vinaigrette taste very similar. I used both but probably not necessary!