Ever since I first tasted Qdoba Chicken Fajita Classica with 1/2 black beans, 1/2 rice, cheese and habanero salsa, doused in Cholula, I have been in love. I could eat a Qdoba burrito every day and probably not get tired of it. Unfortunately, I can't know what they season everything with, and I guarantee you that their chicken is not humanely raised and antibiotic free. Just in a moment of luck I happened to realize that the below recipe tastes incredibly similar to my beloved burrito with the exception of the chicken and white-wheat-tortilla. Without the tortilla in Qdoba speak is "naked."
Of course the below is a modified black bean recipe that is a staple in Cuba.
2 Tablespoons of Olive oil
1 medium onion, diced
1 green pepper, diced
2 cloves of garlic, minced
2 cups of cooked Black Beans, drained of liquid
1 cup of tomato juice (I use what I drain from 2-15 oz. cans of diced tomatoes)
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon of cayenne pepper
Saute onions, peppers, and garlic till tender. Add spices and toast for one minute or less, pour in tomato juice and beans. Bring to a boil, turn down heat and simmer while rice cooks.
1 cup dry Lundberg brand white rice
1 1/2 cups of water
Cook white rice according to directions. Serve Beans atop rice, add chopped fresh cilantro, shredded monterey jack or cheddar cheese, and a good douse of Cholula hot sauce and it comes mighty close to my favorite naked burrito. Leave out the cheese and it's Vegan.
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