Fajita Bowl Recipe

Prepare rice and beans

If rice is not already cooked, cook 2 cups of rice according to package instructions to yield about 2 cups cooked. Drain and rinse canned black beans and set aside. If using frozen corn, thaw and drain any excess liquid.

Slice the yellow onion into 1/4-inch strips. Core and slice the red and green bell peppers into 1/4-inch strips. Chop cilantro and slice avocado if using. Cut the lime in half.

Sear corn

Heat a large skillet or cast-iron pan over medium-high heat. Add 1/2 tablespoon olive oil and 1 cup corn. Cook, stirring occasionally, until corn is lightly charred in spots, about 4–6 minutes. Transfer to a bowl and set aside.

Cook onions & peppers

Return the skillet to medium-high heat and add remaining 1.5 tbs olive oil. Add the sliced onions and peppers and spread into an even layer. Let them cook undisturbed for 2 minutes to develop color, then stir. Sprinkle the fajita seasoning, smoked paprika, 1/2 tsp kosher salt, and 1/8 tsp black pepper over the vegetables. Continue cooking, stirring occasionally, until tender-crisp and slightly charred, about 6–8 minutes total. Add the seared corn back in during the last minute to combine and warm through.

Warm the rinsed black beans in a small saucepan over medium heat with a pinch (about 1/8 tsp) of salt and a squeeze of half a lime. Heat until just simmering, about 3–4 minutes, then remove from heat.

Fluff the cooked rice with a fork and divide among four bowls (about 1/2 cup rice per serving).

Top each rice portion with approximately 1/4 cup warmed black beans and 1/4 cup charred corn mixture. Divide the onion-and-pepper mixture evenly among the bowls (about 3/4 to 1 cup per bowl).

Add a dollop (about 2 tablespoons) of sour cream to each bowl. Squeeze the remaining lime half over the bowls to taste (about 1/2 lime per 2 bowls). Sprinkle chopped cilantro and pickled jalapeños if using. Add sliced avocado and shredded cheese if desired. Season with additional salt and pepper to taste and a few drops of hot sauce if you like heat.

Serve the fajita bowls immediately while vegetables are warm. Provide extra lime wedges, sour cream, and hot sauce at the table.