Fajita Veggies Bowl
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!
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!
Nutrition
Calories: 537kcal
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