Hello food loving friends! I’m excited about this recipe today, because it’s simple and delicious. I’ve personally eaten like 7 servings of it in the last few days, and I’m not sick of it yet!
The Easy Slow Cooker Fajitas I made earlier this week, go so perfectly with finely chopped romaine lettuce, brown rice, and CHEESE (then again, what doesn’t go well with cheese?)
I’m kind of a fan of everything in bowl form. Probably because I’m lazy, and it’s so much easier to throw everything in a bowl than to have to fry taco shells or fold burritos.
When I was a kid and we would run out of tortillas, sometimes my mom would still make Mexican food and just pile it all on the plate together. Since it looked like a pile of leaves and dirt, we used to call it “Mexican mulch”
This is basically the same thing, but just in a slightly more organized form. We were just eating deconstructed burrito bowls, before Chipotle made it a thing. Thank you Chipotle, for validating my weird eating habits!
I’m not officially calling this a burrito bowl, because I think that would require beans, and I wasn’t feeling beans in this bowl. I wanted it to be a bit lighter, like a taco. Tacos don’t have to have beans. Also the title Beef Fajita Burrito Bowl wasn’t exactly rolling off my tongue.
They’re just Beef Fajita Bowls, and it’s what you need to put on your menu for dinner tonight! Or, maybe tomorrow, since the beef part needs to be in the slow cooker for 6 hours. Don’t worry, you can just throw the ingredients together before work! When you get home all you have to do is slice lettuce and cook rice. Your Fajitas will be perfectly tender and flavorful.
I’m really picky about lettuce. Ideally, it is should be sliced ultra thin, basically like it would be in a cobb salad or a chopped salad. While lettuce is a perfectly fine food, I’m really not a fan of getting three bites in a row that are all huge chunks of lettuce, especially when I’m eating a dish containing slow cooked beef fajitas that have basted in cumin and jalapeno and lime juice ALL day. Or when there’s cheese. Cutting up the lettuce small makes it so that more bites have other elements besides just lettuce in them.
Lettuce is great, but, friends, we are not rabbits, k? Slice it thin.
Bottom line, there’s a time and a place for greens in my life, and for lettuce, it’s cut up super tiny and combined with tastier food.
Obviously, you can play around with your ingredients here. I don’t know why I feel the need to say this with almost every recipe. You all know that if you want to add black beans, or corn, omit the rice, or add sour cream, you can.
If you’re like one of my best friends, Rachel, you may think cilantro tastes like soap, (it’s really a thing. A certain percentage of people’s tastebuds register the fresh deliciousness of cilantro as a soap-y flavor.), you can leave that garnish off!
Heck, if you are secretly a rabbit, you can cut that lettuce into huge chunks, or serve it on a giant wedge of romaine. Follow your fajita bowl heart.
Thanks for reading!
Again, here’s the recipe for the Easy Slow Cooker Fajitas
- I batch of Easy Slow Cooker Fajitas (Link Above Recipe)
- 1½ cups dry brown rice, cooked according to package instructions
- 1 head romaine lettuce, sliced thinly
- 1 cup shredded Mexican cheese blend
- 2-3 tbl fresh cilantro, chopped (optional)
- Start cooking rice about 30 minutes before fajitas are done.
- Add hot rice and fajitas to bowls, and cover with lettuce and cheese.
- Garnish with cilantro (optional)