Ingredient

• 1 cup cooked pinto beans or black beans, drained and rinsed
• 1 to 2 chopped chipotle peppers from a can of chipotles in adobo
• ½ teaspoon extra-virgin olive oil, more for drizzling
• 1 cup cooked white, brown, or cilantro lime rice
• 2 cups arugula, chopped
• ½ cup guacamole
• ½ cup pineapple salsa
• ¼ cup chopped cilantro
• Sea salt and freshly ground black pepper
• 2 portobello mushroom caps
• Extra-virgin olive oil, for drizzling
• Adobo sauce from the can of chipotles used above
• Sea salt and freshly ground black pepper
• 1 red bell pepper, stem, ribbing and seeds removed, sliced into strips
• 1 green pepper, stem, ribbing and seeds removed, sliced into strips
• 1 jalapeño pepper, ribbing and seeds removed, sliced into thin strips, optional

Direction

1. In a small bowl, combine the beans with the chipotle peppers, olive oil, lime juice, ¼ teaspoon salt, and several grinds of pepper.
2. Prepare the veggies: Preheat a grill to medium heat with a cast iron pan inside. You'll grill the mushrooms directly on the grill, and the sliced peppers in the cast iron pan.
3. Rub the whole mushroom caps with a drizzle of olive oil and a few spoonfuls of adobo sauce. Use enough sauce to coat the mushrooms well on each side. Sprinkle with salt and pepper. Grill the portobellos (directly on the grill grate) 4 to 5 minutes per side or until charred and tender. Slice just before assembling the bowls.
4. Toss the pepper strips with a drizzle of olive oil and pinches of salt and pepper. Grill in the cast iron pan or grill pan for 8 to 10 minutes, tossing occasionally, until charred and soft.
5. Assemble the bowls with the rice, beans, arugula, sliced mushrooms, peppers, guacamole, scoops of pineapple salsa, and cilantro. Serve with extra salsa and extra lime wedges on the side. (Note: If you would like your arugula and rice seasoned/dressed more, drizzle with olive oil, squeezes of lime and pinches of salt and pepper).