Black Bean Fajita Bowl (30-Minute Sheet Pan)
Servings: 4 people
- 2 cans black beans 15 oz / 400 g each can - drained and rinsed
- 3 bell peppers sliced (any color)
- 1 large red onion sliced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon tomato paste
- 2 teaspoons chili powder (American-style chili powder blend, not pure ground chili or cayenne)
- 2 teaspoons smoked paprika
- 1½ teaspoons ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- 1 teaspoon salt plus black pepper to taste
- 3 cups (500 g) cooked rice long-grain – or 1 cup (180g) uncooked
- ¼ cup (1 handful) fresh cilantro or parsley
- 2 limes
- ½ cup (120 g) Greek yogurt , avocado, pico de gallo, pickled jalapeños, or hot sauce as optional toppings
- Season the vegetables: Preheat the oven to 425°F (220°C).Drain and rinse 2 cans black beans. Add them to a large sheet pan with 3 bell peppers (sliced), 1 large red onion (sliced), 3 tablespoons extra virgin olive oil, 1 tablespoon tomato paste, 2 teaspoons chili powder, 1½ teaspoons ground cumin, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, ½ teaspoon dried oregano, 1 teaspoon salt, and black pepper. Toss well until everything is evenly coated, then spread into a single layer.
- Roast: Roast for 30 minutes, or until the peppers are tender, the onions are caramelized around the edges, and the beans are lightly browned.
- Toss with the rice: While the vegetables roast, cook about 1 cup rice according to the package directions if needed.Add 3 cups cooked rice, ¼ cup fresh cilantro (chopped), and the juice of 2 limes to the hot sheet pan. Toss well, scraping up the browned bits from the bottom of the pan.Tip: If you like, stir in some shredded cheese or crumbled feta.
- Serve: Divide the mixture among bowls and top with Greek yogurt, avocado, pico de gallo, pickled jalapeños, hot sauce, or your favorite toppings. Serve with extra lime wedges.
Substitutions
- Black beans → Pinto beans, kidney beans, or black-eyed peas. Use canned for convenience or cook dried beans from scratch.
- Bell peppers → Any color works. Swap with poblano peppers, mini sweet peppers, or zucchini.
- Red onion → Yellow or white onion, shallots, or thick slices of leeks.
- Olive oil → Avocado oil.
- Tomato paste → Ketchup or a little red pepper paste.
- Fajita seasoning (chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and black pepper) → Use an American-style chili powder blend (not pure ground chili). Omit the garlic powder or replace it with onion powder if you're sensitive to garlic.
- Cooked rice → Brown rice, quinoa, cilantro-lime rice, or cauliflower rice.
- Fresh cilantro → Fresh parsley.
- Limes → Lemon.
- Toppings → Low-fat Greek yogurt or Skyr for extra protein, plus avocado, pico de gallo, salsa, shredded cheddar, crumbled feta, pickled jalapeños, guacamole, or hot sauce.
- Use a large sheet pan: Give the vegetables room to roast, not steam.
- Drain the beans well: Less moisture means better browning.
- Use American-style chili powder: Not pure chili or cayenne. If needed, use just a pinch of cayenne instead.
- Roast until lightly charred: Those browned edges add the best flavor.
- Toss the rice on the hot pan: It soaks up all the delicious roasted juices.
- Add more oil if needed: A drizzle of olive oil brings everything together if the pan looks dry.
- Finish with lime and cilantro: Add them after roasting for the freshest flavor.
- Don't skip the creamy topping: Greek yogurt or your favorite sauce balances the smoky spices.
- Store leftovers: Refrigerate the rice and fajita mixture for up to 4 days. Add fresh toppings just before serving.
