Recipe: Deconstructed Black Bean and Chili Bowl

cooking
Written By Judy Doherty, MPS, PCII

 

Deconstructed Black Bean and Chili Bowl

This bowl features delicious black beans and grilled veggies along with a few strips of seasoned steak. We started with one steak and split it up between several bowls. What a tasty bargain!

  • 1 tsp olive oil (extra virgin)
  • 6 ounce sirloin steak
  • 2 ears corn (shucked)
  • 2 each tomatoes (cut in wedges )
  • 1 cup asparagus (spears)
  • 1 each bell pepper (cut in strips, seeds and stem removed)
  • 1 cup black beans (cooked and drained)
  • 2 tsp red chili flakes (or chili powder)

  1. Preheat the oven to 425. Oil a skillet and add the steak, corn, and peppers.. Allow the steak to sear on one side for a couple of minutes until brown.

  2. Flip the steak over then add the tomatoes and asparagus to the pan. Place the skillet in the oven.

  3. Cook everything together until the steak is the desired temperature. It usually takes about 8 to 10 minutes for medium rare.

  4. Meanwhile heat the beans. Remove all from oven and allow to sit.

  5. Divide the beans between 2 bowls. Cut the steak in thin strips. Cut the corn kernels off the cob.

  6. Place the veggies and steak on top of the beans. Garnish with red pepper flakes. Serve hot.

Main Course
American
Bowl

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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