INGREDIENTS

1_2 tbsp. vegetable oil, divided
2_1/2 yellow onion, sliced into half moons
3_2 bell peppers, thinly sliced
4_kosher salt
5_Freshly ground black pepper
6_1 lb. skirt steak, cut into 1/2" slices
7_Juice of 1/2 lime
8_1/2 tsp. cumin
9_1/2 tsp. chili powder
10_4 c. cooked brown rice
11_1 c. black beans drained and rinsed
12_1 c. frozen corn, warmed
13_1 avocado, thinly sliced
14_1 tbsp. finely chopped cilantro, for garnish
15_Sour cream, for serving

DIRECTIONS

1___In a large container over method warm, warm 1 tablespoons veggie oil. Add the red onion and sweet peppers, and year with spice up and sodium to taste. Prepare until red onion is transparent and sweet peppers are tender, 7 to 15 moments. Eliminate from container and reserve.
2___Add remaining veggie oil and let warm for about 30 seconds, then add dress meal to a pan. Press lime over meal and year with cumin, soup powdered, spice up and sodium. Let them sit for a minute or so to get a nice sear, then cook to your preference, about another 5 moments for method well-done meal. Eliminate from the container.
3___Build bowls: start with about 1 cup grain per bowl. Top with a meat, red onion, and sweet peppers, grape, black beans, and maize.
4___Garnish with cilantro and drop in buttercream. Serve.