Monday, May 11: Mexican Farro, Saucy Beans, and Roasted Cauliflower

Vegetarian burrito bowls for dinner! This meal was SO GOOD: Mexican farro (farro cooked with onion, garlic, spices, tomato, and chicken broth — plus corn, peas, and carrot), saucy beans (black beans cooked with onion, bell pepper, hatch chiles, garlic, spices, and tomato — plus cheese melted in), and spicy roasted cauliflower… all drizzled with spicy mayo sauce.

For the farro: In a large saute pan or high-sided skillet, heat up a few TB of olive oil over medium heat. Add 1/2 diced onion (save the other half for the beans), 1 diced carrot, and a pinch of salt and cook for 5-7 minutes. Next add 2 cloves minced garlic, 2 TB tomato paste, 1-2 tsp chili powder, and 2 tsp cumin (or to taste); cook, stirring constantly, for a few minutes. Add 1 cup of rinsed farro and stir to coat in the oil and spices, toasting for a few minutes while stirring (add more olive oil if pan seems dry). Add ~1 cup of crushed fire-roasted tomatoes (from a 14.5 oz can; save the rest of the can for the beans) and 2 cups chicken broth. Bring to a boil then reduce heat to maintain a simmer; simmer for 30 minutes or until tender, stirring occasionally and adding more liquid as needed (I ended up adding another 1.5 cups of broth). Finally, stir in about 1/2 cup each of frozen peas and frozen corn, plus a pinch of salt; cook for a few minutes until heated through. It’s okay if it’s a bit liquidy at this point — the farro will continue to absorb some of the liquid as it sits. Taste and adjust for salt and spices.

(Note: I used a farro that typically takes 30 minutes to cook — adjust your simmer time accordingly based on the type of farro you’re using and the instructions on the bag; just keep tasting the farro and stop when it’s to your desired tenderness.)

For the beans: To a small-medium pot or sauce pan heat up a few TB olive oil over medium heat. Add the other 1/2 diced onion and 1/2 diced bell pepper, plus a pinch of salt; cook for 5-7 minutes. Add 1 4 oz can diced hatch chiles and 2 cloves minced garlic; cook for a few minutes. Add 1 TB tomato paste and your spices (all approximate): 1 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp chipotle powder, a few shakes of cayenne. Cook, stirring constantly, for a few minutes. Add 1 can drained and rinsed black beans, ~1/4 can of water (swished around), and the rest of the can of crushed fire-roasted tomatoes from the farro (a little less than 1 cup). Simmer for 20-30 minutes. Finally, squeeze in the juice of 1/2 lime and add a handful or two of shredded cheese (I used a fiesta blend), stir to melt in or just let melt on top.

For the cauliflower: Chop 1 head of cauliflower into florets. Toss with a glug of olive oil, a big pinch of salt, and about 1/2-1 tsp each of chili powder, cumin, and smoked paprika. Roast at 450 degrees for 15 minutes, stir, then back in for another 10 minutes — or until tender and nicely charred.

For the sauce: To a small bowl add about 1/4 cup mayo. Season to taste with hot sauce (I use a lot!) and the juice of 1/2 lime. Stir until well combined and creamy. Taste and adjust for hot sauce, lime, or salt.

To serve: First add farro to a bowl. Add a few spoonfuls of beans on top, followed by some of of the cauliflower. Finish by drizzling on some of the spicy mayo sauce. If desired, add some extra shredded cheese.