Recipe
Fajita Veggies Bowl
Serves 4
This fajita veggies bowl recipe is pretty straightforward. Cook the rice, cook the beans, stir-fry the veggies with Mexican spices, then top with all your favorite fresh vegetables, salsa, cheese, and anything else that sounds good.
You can add meat if you like, or veggie meat. Express yourself!
I made this version with brown rice and black beans on the bottom, fajita veggies, a little shredded cheddar over the hot stuff, then lettuce, cucumbers, tomatoes, Castelvetrano olives, avocado, salsa verde, cotija cheese, a dollop of sour cream and lime wedges. Sound good?
Ingredients
Ingredients for the Beans and Rice
1 ½ cups brown rice (or any type of rice you like)
2 cans black beans or pinto beans, drained and rinsed
Spice mixture divided between the beans and the fajita veggies: 2 t cumin, 1 T chili powder, 2 t garlic powder, 2 t smoked paprika, 1/4 t salt and 1/4 t black pepper
Ingredients for the Fajita Veggies
2 red, yellow, orange, and/or green peppers, seeded, ribs removed, and sliced
Optional veggies such as fresh zucchini or mushrooms
1 onion, cut into thin slices or strips
2 T Olive oil
3-4 cloves garlic, flinely sliced
Half of the spice mixture, above
Ingredients for the Salad
Chopped romaine
Olives: black or Castelvetrano, sliced in half
1/4 English cucumber, sliced lengthwise, then thinly sliced
Red onion thinly sliced
12-15 cherry tomatoes sliced in half or ripe tomato wedges
Avocado, sliced or diced
Toppings
Your favorite salsa
Shredded cheddar
Cotija cheese
Sour cream
Lime wedges
Instructions
Step 1
Measure, rinse, and cook the rice according to instructions.
Step 2
Dump the beans into a colander and rinse them thoroughly. Put into a bowl.
Step 3
Make the spice mixture. Stir half of it into the beans and set the rest aside for the fajita veggies.
Step 4
Prepare the vegetables for the fajitas, the salad, and the toppigs. Slice the peppers, onion, garlic, and any optional veggies you plan to use for the fajitas and place in a large bowl. Prepare the ingredients for the salad and the toppings and set aside.
Step 5
After the rice has cooked and rested, dump the rice and the spiced beans into a skillet and heat and stir over medium low heat until steamy. If you need to add a bit of water to prevent sticking, do so.
Step 6
Cook the fajita veggies. Heat a heavy-bottomed skillet over medium high heat. When it is hot, add the oil, and when it shimmers, add the fajita veggies. Immediately begin stirring and turning with two wooden spoons or paddles. Sprinkle with the rest of the spice mixture and turn the heat up. Continue to stir-fry the veggies until they are al dentè. Turn off the heat and remove to a serving bowl so they don’t continue to cook.
Step 7
Build the bowls. Rice and beans are topped with the fajita veggies, then a little cheddar if you like, then the salad veggies, then salsa, crumbled cotija or feta, and sour cream if you like. Serve with lime wedges.
Step 8
Serve with chips and salsa and guacamole. Enjoy!
Fajita Veggies Bowl
Ingredients
Ingredients for the Beans and Rice
- 1 ½ cups brown rice or your preferred rice
- 2 can black beans or pintos drained and rinsed
- Spice mixture divided between the beans and the fajita veggies: 2 t cumin 1 T chili powder, 2 t garlic powder, 2 t smoked paprika, 1/4 t salt and 1/4 t black pepper
Ingredients for the Fajita Veggies
- 2 red yellow, orange, and/or green peppers, seeded, ribs removed, and sliced
- 1 onion cut into thin strips or slices
- 3-4 cloves garlic thinly sliced
- Optional veggies: such as fresh zucchini or mushrooms
- 2 T olive oil
- Half of the spice mixture above
Ingredients for the Salad
- Chopped romaine
- ¼ English cucumber sliced lengthwise then thinly sliced
- 12-15 cherry tomatoes sliced in half or tomato wedges
- Olives: black or Castelvetrano sliced in half
- Red onion thinly sliced
- Avocado sliced or large dice
Toppings
- Shredded cheddar
- Your favorite salsa
- Cotija cheese to crumble on top or feta
- Sour cream
- Lime wedges
Instructions
- Measure, rinse, and cook the rice according to instructions.
- Dump the beans into a colander and rinse them thoroughly. Put into a bowl.
- Make the spice mixture. Stir half of it into the beans and set the rest aside for the fajita veggies.
- Prepare the vegetables for the fajitas, the salad, and the toppings. Slice the peppers, onion, garlic, and any optional veggies you plan to use for the fajitas and place in a large bowl. Prepare the ingredients for the salad and the toppings and set aside.
- After the rice has cooked and rested, dump the rice and the spiced beans into a skillet and heat and stir over medium low heat until steamy. If you need to add a bit of water to prevent sticking, do so.
- Cook the fajita veggies. Heat a heavy-bottomed skillet over medium high heat. When it is hot, add the oil, and when it shimmers, add the fajita veggies. Immediately begin stirring and turning with two wooden spoons or paddles. Sprinkle with the rest of the spice mixture and turn the heat up. Continue to stir-fry the veggies until they are al dentè. Turn off the heat and remove to a serving bowl so they don’t continue to cook.
- Build the bowls. Rice and beans are topped with the fajita veggies, then a little cheddar if you like, then the salad veggies, then salsa, crumbled cotija or feta, and sour cream if you like. Serve with lime wedges.
- Enjoy!