Fajita Veggie Burrito Bowls

Sort dry beans and remove any pebbles or overly dried beans.

Cover black beans with water and soak for 8 hours or overnight. Alternatively, to quick soak the beans, cover them with water and bring to a boil and then turn off the heat and cover beans for an hour to soften

Drain soaking water and rinse beans.

In a large pot, cover the soaked beans with fresh water and bring to a boil over high heat. Add in a bay leaf, whole garlic cloves, and ½ an onion (not chopped) to flavor the beans. If desired, add a sprinkle of red pepper flakes for some heat.

Reduce the heat to medium-low and simmer the beans, partially covered, for 30-45 minutes, skimming off any foam that rises as they cook. The time will be longer if you're using older dried beans or live at higher altitude. Sample a few beans to check doneness before turning off the heat - they should be tender to the bite but not soft.

Remove the bay leaf, garlic cloves and the half onion. Season the beans generously with salt to your liking.

Cook the dry brown rice with water according to package instructions on the stove or in a rice cooker.

Thinly slice bell peppers and onion. In a pan on high heat, sauté sliced peppers and onions in olive oil and taco seasoning until browned and soft. Add salt and pepper to taste.

Warm black beans on the stove or in the microwave, and season with salt and pepper to taste.

Slice up avocados and limes.

In bowls or shallow plates, add a scoop of rice, the fajita veggies, warm black beans, and sliced avocado. Drizzle lime juice overtop and add any additional desired toppings.