Black Bean Fajita Rice Bowl
with guacamole / tortilla chips

Name: Black Bean Fajita Rice Bowl
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup Rice, uncooked white or brown; 2 Tbsp Cilantro, fresh, chopped; 2 Avocados, mashed; 1 Tbsp Lime juice; 2 Bell peppers, any color, sliced; 1 Onions, medium, sliced; 2 cloves Garlic, chopped; 2 hearts Lettuce, romaine, chopped; 2 Tomatoes, medium, chopped; 2 cans Beans, black (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, cooking; 1 tsp Oregano, dried; 1 tsp Chili powder; 1 tsp Cumin; 1/4 tsp Red pepper flakes (opt); 2 tsp Lime juice; 1/2 cup Salsa, store-bought, for serving; 2 oz Cheese, shredded Mexican blend (opt), for serving; 2 cups Tortilla chips, for serving

Active: 20 Total: 40

Original GF Paleo Vegetarian

Rice bowls are a great option on busy nights when you'd like to let everyone serve themselves. Filled with fajita-inspired black beans, onions, and peppers, they're ready to customize with your favorite toppings.

Proteins

Beans, black

Cuisines

American - TexMex

Ingredients

Metric

Servings:

Rice:

Rice, uncooked white or brown - 1 cup

Guacamole:

Cilantro, fresh - 2 Tbsp , chopped
Avocados - 2 , mashed
Lime juice - 1 Tbsp

Black Bean Fajita Rice Bowl:

Bell peppers, any color - 2 , sliced
Onions, medium - 1 , sliced
Garlic - 2 cloves , chopped
Lettuce, romaine - 2 hearts , chopped
Tomatoes, medium - 2 , chopped
Beans, black (14 oz / 397 g) - 2 cans , drained and rinsed
Oil, cooking - 1 Tbsp
Oregano, dried - 1 tsp
Chili powder - 1 tsp
Cumin - 1 tsp
Red pepper flakes (opt) - 1/4 tsp
Lime juice - 2 tsp
Salsa, store-bought - 1/2 cup , for serving
Cheese, shredded Mexican blend (opt) - 2 oz , for serving
Tortilla chips - 2 cups , for serving

Prep

Rice - (Skip if made ahead for Monday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Bell peppers / Onions / Garlic - Prep as directed. Store bell peppers and onions in one container. Store garlic in a separate container. (Can be done up to 5 days ahead)
Lettuce / Tomatoes / Cilantro - Prep as directed.
Beans - Drain and rinse.
Make guacamole - Mash avocados. Add lime juice (portion for guacamole) and cilantro. Season to taste with some salt and pepper.

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Make

Place a large skillet or grill pan over medium-high heat and brush with cooking oil. Add peppers and onions to heated oil with a pinch of salt and sear until nearly tender and beginning to brown in places, 6 to 7 minutes.
To peppers and onions, add garlic, beans, oregano, chili powder, cumin and red pepper flakes (if using). Continue to cook until peppers and onions are tender and everything is warmed through, 3 to 4 minutes more. Stir in lime juice (portion for rice bowl) and season with some salt and pepper.
If rice was made ahead, reheat in the microwave.
Divide rice among serving bowls and top with beans, peppers, and onions. Set out lettuce, tomatoes, salsa, and cheese (if using) and let everyone top their own bowls.
Serve guacamole and tortilla chips on the side or on top of the bowls if you prefer. Enjoy!

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