Vegan Black Bean Fajita Bowls with Brown Rice
Make your favourite fajitas without all that wrap nonsense, instead enjoy tender veggies & spicy black beans over a bed of brown rice. This simple, protein-packed recipe is ideal for lunches or meal prep.
Fajitas Flavourful History
This popular Tex-Mex dish can be traced back to Mexican ranch workers living in West Texas, near the Mexican border in the 1940s. Although, fajitas used to be confined to the campfire or backyard grill, they became available for commercial sales in 1969. Needless to say, Texans love fajitas and tacos, but again who doesn't?!
The Fajita Veggies
Start by cooking the brown rice according to the package.
Then, over medium heat add the olive oil, minced garlic, and jalapeños to a large frying pan.
Let cook for about a minute, until you can begin to smell the garlic, before adding the sliced peppers and mushrooms. Then, cook for an additional 5 minutes.
To Make the sauce, add the fajita sauce, 1/2 cup of water, and the rinsed black beans.
Bring the sauce to a boil, then reduce the heat to simmer for about 6 minutes or until the sauce begins to thicken.
If you are using this recipe for meal prep, then cook the vegetables slightly less. That way when you warm it up the next day the veggies are still tender not mushy.
While your sauce is thickening, slice avocado into medium-sized chunks, cut the lime into quarters, and chop the spinach.
Time to assemble the bowl!
Start by adding the desired base of brown rice, followed by the fajita coated vegetables and beans
Then, top with the chopped spinach and cubed avocado, followed by the juice of a lime wedge and your favourite salsa.
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