Fajita Black Bean Burrito Bowl Recipe

Quick-pickle onions

Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan, combine apple cider vinegar, water, sugar, and salt and bring just to a simmer to dissolve sugar. Pour hot vinegar mixture over onions, press down so onions are submerged, let cool to room temperature, then cover and refrigerate at least 30 minutes (best 1–2 hours).

Cook rice

Rinse rice under cold water until the water runs clear. In a medium saucepan, heat 1 tablespoon olive oil over medium heat and add minced garlic; cook 30 seconds until fragrant. Add rinsed rice and stir to coat for 1 minute. Pour in vegetable broth (or water), bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes; fluff with a fork.

Season and combine rice with beans

While rice cooks or after it's finished, warm a small skillet over medium heat and add 1 tablespoon olive oil. Add drained black beans, ground cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook, stirring, 3–4 minutes until beans are heated through and spices are fragrant. Gently fold the spiced beans into the fluffed rice. Taste and adjust salt if needed.

Sauté peppers and onions

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add sliced bell peppers and onion in an even layer; let cook without moving for 1–2 minutes to develop color. Stir and continue to cook 4–6 minutes until vegetables are tender-crisp and lightly charred in spots.

Season vegetables

Sprinkle 2 teaspoons fajita seasoning and 1/2 teaspoon salt over the vegetables. Stir to coat, sauté 1 more minute. Add 2 tablespoons lime juice, toss, then remove from heat. Keep warm.

Prepare fresh toppings

Combine diced tomato, chopped cilantro, diced red onion, jalapeño (if using), and corn in a small bowl. Season with a pinch of salt and a squeeze of lime if desired. Drain some of the pickled red onion (reserve pickling liquid if you like) and set aside for assembly.

Make dressing

In a blender or food processor combine Greek yogurt (or sour cream), packed cilantro leaves, 2 tablespoons lime juice, 1 teaspoon honey, 1 teaspoon olive oil, and 1/2 teaspoon salt. Blend until smooth, adding water 1 tablespoon at a time to reach a drizzling consistency (about 2 tablespoons). Taste and adjust salt, lime, or sweetness as needed.

Divide the black bean–rice base evenly among 4 bowls (about 1 to 1¼ cups per serving).

Top each bowl with a generous portion of fajita vegetables (about 3/4 cup), then add the fresh topping mixture (2–3 tablespoons each of tomato, corn, and cilantro mixture).

Add 1–2 tablespoons pickled red onions per bowl, and optional garnishes: sliced avocado (a few slices), shredded cheese (sprinkle), and a lime wedge.

Drizzle 1–2 tablespoons of the creamy cilantro lime dressing over each bowl or serve on the side. Serve immediately while warm.