CARNITAS BURRITO BOWL

1.	Heat the olive oil in a pan over medium-high heat. Stir fry the bell pepper and onion until cooked through, then set aside.
2.	Warm up your leftover slow-cooker carnitas in the microwave then set aside.
3.	In a large salad bowl, layer the lettuce with cilantro lime rice, black beans, carnitas, and fajita veggies.
4.	Then dollop on the pico de gallo, guacamole, and sprinkle with cheese

	4 cups romaine lettuce, shredded
	2 cups cilantro lime rice
	2 cups slow-cooker carnitas
	1 cup black beans
	1/2 cup pico de gallo
	1/2 cup guacamole
	1/4 cup shredded cheese, optional
	lime crema, optional
	Fajita Veggies
	1 bell pepper, thinly sliced
	1/2 onion, thinly sliced
	1 tablespoon olive oil
	salt and pepper, to taste
	fajita seasoning, to taste