Description

Black Bean Fajita Bowls are a colorful, flavorful, and satisfying meal made with smoky roasted bell peppers, sweet red onions, protein-rich black beans, and fluffy rice. Everything is seasoned with chili powder, smoked paprika, cumin, and garlic for a delicious Tex-Mex flavor that makes every bite irresistible. Finished with fresh lime juice and cilantro, this easy sheet pan dinner is perfect for busy weeknights, meal prep, and meatless family meals. Customize each bowl with creamy avocado, Greek yogurt, fresh salsa, or a little hot sauce for a meal everyone can enjoy.

Ingredients

2 cans black beans (15 oz / 400 g each), drained and rinsed
3 bell peppers, any color, sliced
1 large red onion, sliced
3 tablespoons extra virgin olive oil
1 tablespoon tomato paste
2 teaspoons American-style chili powder
2 teaspoons smoked paprika
1½ teaspoons ground cumin
1 teaspoon garlic powder
½ teaspoon dried oregano
1 teaspoon salt
Black pepper, to taste
3 cups cooked long-grain rice, or 1 cup uncooked rice
¼ cup fresh cilantro or parsley, chopped
Juice of 2 limes
½ cup Greek yogurt, for serving (optional)
Avocado, pico de gallo, pickled jalapeños, or hot sauce, for toppings (optional)

Instructions

Preheat the oven: Preheat your oven to 425°F (220°C). Prepare a large rimmed sheet pan.
Prepare the ingredients: Drain and rinse the black beans. Slice the bell peppers and red onion into strips.
Season the vegetables and beans: Add the black beans, bell peppers, and red onion to the sheet pan. Drizzle with olive oil and add tomato paste, chili powder, smoked paprika, cumin, garlic powder, oregano, salt, and black pepper.
Toss everything together: Mix thoroughly until the beans and vegetables are evenly coated with the oil and spices. Spread everything into a single layer.
Roast the mixture: Bake for approximately 30 minutes, stirring halfway through if desired, until the peppers are tender, the onions are caramelized around the edges, and the beans are lightly browned.
Cook the rice: If you haven’t prepared the rice already, cook it according to the package instructions while the vegetables roast.
Add the finishing touches: Add the cooked rice, chopped cilantro, and fresh lime juice to the hot sheet pan. Toss everything together, scraping up the flavorful browned bits from the bottom.
Adjust the flavor: Taste and add extra salt, pepper, lime juice, or chili powder as needed. For a richer finish, stir in shredded cheese or crumbled feta if desired.
Assemble the bowls: Divide the mixture among four serving bowls. Add Greek yogurt, sliced avocado, pico de gallo, pickled jalapeños, or hot sauce.
Serve: Garnish with extra cilantro and lime wedges. Serve warm and enjoy.

Notes

Serving Tips

Add creamy avocado: Fresh avocado or guacamole balances the smoky spices and adds a creamy texture.
Serve with lime wedges: A squeeze of fresh lime brightens the roasted vegetables and beans.
Make it spicy: Add jalapeños, cayenne pepper, or your favorite hot sauce for extra heat.
Include a creamy topping: Greek yogurt or sour cream provides a cooling contrast to the Tex-Mex seasonings.
Add cheese: Sprinkle shredded cheddar, Monterey Jack, or crumbled feta over the warm bowls.
Serve with tortilla chips: Add crunchy tortilla chips or strips for extra texture.
Make a burrito: Wrap the fajita mixture in a large flour tortilla with cheese and salsa.
Create a taco bowl: Serve the roasted beans and vegetables over shredded lettuce with crushed tortilla chips and salsa.

Storage Tips

Refrigeration: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Keep toppings separate: Store avocado, Greek yogurt, salsa, and fresh herbs separately to maintain their texture and freshness.
Reheating: Reheat individual portions in the microwave for 1–2 minutes, stirring halfway through, or warm them in a skillet with a splash of water.
Freezing: Freeze the cooked rice, beans, and roasted vegetables in airtight, freezer-safe containers for up to 2–3 months for best quality.
Thawing: Thaw frozen portions overnight in the refrigerator before reheating.
Meal prep: Divide the mixture into four containers for convenient lunches or dinners throughout the week.
Make-ahead preparation: Slice the peppers and onions and mix the spices a day ahead. Keep them refrigerated until ready to roast.
Freshness tip: Add the lime juice and fresh cilantro just before serving if you prefer a brighter, fresher flavor.