Mexican Barbecue Veggie Bowls

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Ingredients

For the Veggies:
6 cups cauliflower florets (1 large crown)
3 red Bellafina peppers, sliced into strips
1 red onion, sliced into strips
2 tablespoons vegetable oil

For the Mexican Barbecue Sauce:
1/4 cup tomato paste
3 tbsp. lime juice
2 tbsp. maple syrup
2 tbsp. water
2 tsp. ground cumin
1 tsp. ancho chili powder
1/2 tsp. ground coriander seed
2 garlic cloves, minced
salt and pepper to taste

For the Refried Beans:
1 tbsp. olive oil
1/2 medium yellow onion, diced
2 garlic cloves, minced
1-14 oz. can pinto beans, drained and rinsed
1 tsp. ground cumin
water, as needed
salt and pepper to taste

For the Bowls:
4 cups cooked brown rice
1 avocado, sliced
fresh cilantro
chopped scallions
hot sauce, to taste

Instructions

Preheat oven to 400°. Place cauliflower, Bellafina peppers and onion into a roasting pan or oven-safe skillet and toss with 2 tablespoons of oil to coat. Place into the oven and bake for 15 minutes.

While veggies roast, whisk all barbecue sauce ingredients together in a medium bowl. The mixture will be very thick. Thin with a few extra tablespoons of water if needed, but try to keep it to a minimum. Taste test and adjust as needed. After veggies have baked for 15 minutes, remove from oven and toss with barbecue sauce. Return to oven and roast 5-10 minutes more, until tender.

While veggies roast, prepare refried beans by coating a large skillet with 1 tablespoon of oil. Place over medium heat. Add onion and sauté until soft and translucent, 5 minutes. Add garlic and sauté until very fragrant, 1 minute more. Add beans and cumin to skillet. Mash about half of the beans with a potato masher or fork, and flip a few times to mix everything up. Thin with a few tablespoons of water if needed and cook 1-2 minutes, just until heated throughout. Remove from heat and season with salt and pepper to taste.

Divide rice into bowls and top with veggies, refried beans and avocado slices. Sprinkle with cilantro, scallions and hot sauce, if desired. Serve.

Slightly adapted from a recipe from connoisseurusveg.com