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Vegetarian fajita bowls with bell peppers, black beans, corn, avocado, sour cream, and salsa.
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Vegetarian Fajita Bowl

This Vegetarian Fajita Bowl recipe is healthy and flavorful! It's made with rice that's topped with veggies, black beans, corn, and avocado.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Southwest
Diet: Gluten Free, Vegetarian
Keyword: fajita bowls, veggie fajita bowls, fajita rice bowl
Servings: 5
Calories: 295kcal
Author: Christine Rooney



  • Mince 2 cloves of garlic.
  • Cut half an onion in half. Cut half of the onion into slices (you can use the whole onion if you prefer more onions in your fajita bowls).
  • Cut 2 bell peppers (any color) into slices.
  • Mince ½ cup of fresh cilantro.
  • Drain and rinse 1 15 oz. can of black beans (or pinto beans).

For The Rice:

  • Add 1 cup of white rice or quick-cook brown rice, 2 cups water, ¼ tsp. kosher salt, and 2 4 oz. or 1 7 oz. can of diced green chilis to a sauce pan. Stir all of these ingredients together.
  • Bring the water to a boil. Once the water is boiling, reduce to a simmer, cover, and cook for 14-15 minutes, making sure not to overcook the rice.
  • Once the rice is al dente, fluff it with a fork and add the zest of 1 lime and ½ cup of minced fresh cilantro. Carefully mix the cilantro and lime zest into the rice. Remove from the heat and set aside.

For The Black Bean Mixture:

  • Place a skillet on the stove top and heat to medium. Add 1 Tbsp. olive oil, along with 2 cloves of minced garlic. Sauté for 1-2 minutes, stirring often.
  • Add 1 15 oz. can of drained and rinsed black or pinto beans, along with 1 ½ cups of frozen corn. Stir until combined.
  • Add ½ tsp. each of cumin, chili powder, and Adobo seasoning, along with ¼ tsp. each kosher salt and pepper. Stir until combined.
  • Sauté the mixture on the stove top for 5-6 minutes, or until the corn is heated through. Add ¼ cup of water or vegetable broth a little at a time for some extra moisture. Remove from heat and set aside when finished.

For The Fajita Vegetables:

  • Place a cast iron skillet or cast iron griddle on the stove top and heat to medium-high. Add 1 Tbsp. of olive oil or a high-heat oil such as safflower or avocado oil and allow it to get hot.
  • Once heated, add the sliced onions and bell peppers along with ¼ tsp. each of kosher salt and pepper.
  • Sauté the vegetables for 8-10 minutes, stirring occasionally. Once the vegetables are softened, but not mushy and caramelized, remove the skillet from the heat and set aside.

For The Lime Crema:

  • Add ⅓ cup sour cream, the juice of 1 lime, and a pinch of kosher salt to a small bowl.
  • Stir all of these ingredients until completely combined.
  • To Serve: Add some of the cooked rice to a bowl. Top the rice with a generous amount of the sautéed veggies and the black bean corn mixture. Finish the bowls with some of the lime crema, shredded lettuce, avocado, and salsa. Feel free to add any other toppings you like (optional).


Feel free to use mild, medium, or hot diced green chilis, depending on your desired spice level.
Additional topping ideas include queso fresco or cotija cheese, guacamole, pico de gallo, radishes, cabbage, pickled jalapenos, or hot sauce.


Serving: 2cups | Calories: 295kcal | Carbohydrates: 49g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 9mg | Sodium: 315mg | Potassium: 374mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1750IU | Vitamin C: 70mg | Calcium: 53mg | Iron: 2mg