The loaded fajita bowl
Smoky peppers, lime rice, and beans that did not come to be a garnish.
Fully loaded burrito bowl
Brown rice and black beans add fiber compared with a white-rice bowl without beans. Cheese, sour cream, and sauces change the saturated fat and sodium picture.
same craving, a fresh ideaA closer look at the craving.
Brown rice and black beans add fiber compared with a white-rice bowl without beans. Cheese, sour cream, and sauces change the saturated fat and sodium picture.
A little more possibility.
A bowl built around grains, beans, and vegetables.
The loaded fajita bowl
What you’ll need
Ingredients
Let’s do this
- 1
Heat the oil in a skillet over medium-high heat. Add pepper and onion; cook for 8–10 minutes, stirring occasionally, until tender with browned edges.
- 2
Stir cumin, paprika, and salt into the vegetables for the final minute.
- 3
Warm beans with the water in a small saucepan for 3–4 minutes. Heat the rice until hot; if using leftovers, reheat to 165°F.
- 4
Mix 2 teaspoons lime juice and the cilantro into the rice. Divide rice and beans between two bowls.
- 5
Add the fajita vegetables, avocado, salsa, and remaining teaspoon lime juice. Mix or admire the stripes first. Both are valid.
Original recipe idea. Times are estimates; nutrition has not been calculated. Adjust for your dietary needs and allergies.
Good questions.
These sources support general nutrition and food-safety principles. This particular recipe has not been nutritionally analyzed or kitchen-tested; comparisons depend on portions, brands, and preparation.
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