Black Bean Fajita Bowl
bell peppers / quinoa
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!
Smarts: Hopefully your quinoa is already made from Monday so you have one less pot to wash!
Tags
Proteins
Cuisines
Ingredients
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
Prep
- Spice mix - Mix together coriander, paprika, cumin, chili powder, and salt.
- Beans - Rinse and drain beans. Toss with spice mix.
- Onions / Peppers / Garlic / Cilantro - Prep as directed. (Can be done up to 3 days ahead)
- 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)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- 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.
- 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!
Reviews
Ratings
0 reviews