Black Bean Fajita Bowl

Photo: © Photograph Source ThePlantBasedSchool.com

Recipe From

The Plant Based School

Prep Time

10 minutes

Cooking Time

30 minutes

Total Time

40 minutes

Serves

4

Ingredients

2 cans black beans 15 oz each can – drained and rinsed
3 bell peppers sliced (any color)
1 large red onion sliced
3 Tbsp. extra virgin olive oil
1 Tbsp. tomato paste
2 tsp. chili powder (American-style chili powder blend, not pure ground chili or cayenne)
2 tsp. smoked paprika
1½ tsp. ground cumin
1 tsp. garlic powder
½ tsp. dried oregano
1 tsp. salt plus black pepper to taste
3 cups cooked rice long-grain – or 1 cup uncooked
¼ cup fresh cilantro or parsley
2 limes
½ cup Greek yogurt , avocado, pico de gallo, pickled jalapenos, or hot sauce as optional toppings

Instructions

Preheat the oven to 425°F.
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 for 30 minutes, or until the peppers are tender, the onions are caramelized around the edges, and the beans are lightly browned. If your rice isn’t cooked yet, cook about 1 cup according to the package directions while the vegetables roast.
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. You can also mix everything in a large mixing bowl if there is not enough room on the sheet pan.
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.

Nutrition

Serving: 1 of 4 servings, Calories: 454kcal, Carbohydrates: 77g, Protein: 18g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat:0g, Cholesterol: 2mg, Sodium: 653mg, Potassium: 791mg, Dietary Fiber: 14g, Sugar: 6g, Vitamin A: 3524IU, Vitamin B6: 0.5mg, Vitamin C: 125mg, Vitamin E: 3mg, Vitamin K: 15µg, Calcium: 119mg, Folate: 221µg, Iron: 5mg, Manganese: 1mg, Magnesium: 114mg, Zinc: 2mg

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