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Black Bean Fajita Bowl
bell peppers / quinoa

Active: 35 min Total: 35 min
Enjoy even more Latin flavors this week with our simple fajita bowl and put your spice collection to delicious use!
Smarts: Hopefully your quinoa is already made from Monday so you have one less pot to wash!


Black Bean Fajita Bowl:
  • Coriander - 1 tsp
  • Paprika - 1 tsp
  • Cumin - 1/2 tsp
  • Chili powder - 1/4 tsp
  • Salt - 1/4 tsp
  • Black beans (14 oz / 397 g can) - 1 can , rinsed and drained ((Sub 2 cups))
  • Red onion - 1 , sliced
  • Bell peppers, any combo - 1 lb , sliced
  • Garlic - 2 cloves , minced
  • Cilantro - 1/4 bunch , chopped
  • Quinoa, uncooked - 2/3 cup
  • Cooking oil - 2 Tbsp
  • Lime - 1/2 , juice of
  • Sour cream - 1/2 cup


  1. Spice mix - Mix together coriander, paprika, cumin, chili powder, and salt.
  2. Beans - Rinse and drain beans. Toss with spice mix.
  3. Onions / Peppers / Garlic / Cilantro - Prep as directed. (Can be done up to 3 days ahead)
  4. Cook quinoa (if not made from Monday) - Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)

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  1. Heat a saute pan or a wok (I find the high walls of a wok to work very well for fajita cooking) over medium-high heat. Add in cooking oil and then onions to heated oil and saute until softened and translucent, ~3 minutes. Toss in peppers and garlic. Cook for another 3 minutes. Add beans into the pan. Toss through and cook for another 5 minutes.
  2. Remove from heat and finish with lime juice. Toss with cilantro and season to taste with salt, pepper, and / or hot sauce. Finish with a dollop of sour cream (~2 Tbsp or 30 mL / serving) and enjoy with quinoa!



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