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Black Bean Polenta Burrito Bowl
Ingredients
- for the onions + peppers
- 1 tablespoon ghee/coconut oil
- 1 large red onion, sliced
- 1 1/2 sweet bell peppers, sliced
- sea salt
- for the black beans
- 2 teaspoons ghee/coconut oil
- 1 3/4 cup cooked black beans, rinsed + drained
- 1 small can diced mild green chiles
- 1/4 cup no/low-sodium vegetable broth
- 1/4 cup salsa, not chunky
- 1/2 – 1 tablespoons chipotle sauce
- 2 teaspoons minced garlic
- 1/2 teaspoon cumin
- sea salt
- for the polenta
- 1 cup dry polenta grits
- 1 1/2 cups water
- 1 1/2 cups low/no-sodium vegetable broth
- 3/4 cup freshly grated sharp cheddar cheese, optional
- few splashes of hot sauce
- sea salt + black pepper
- I used Bob’s Red Mill polenta grits, so be sure to check your package for exact instructions as they may vary
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