Modern Trend

Black Bean Fajita Bowl (30-Minute Sheet Pan)

 Ingredients (serves 4)

• 2 cans black beans (15 oz / 400 g each), 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 blend, not pure 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/180g uncooked)
• ¼ cup fresh cilantro
• 2 limes
• ½ cup Greek yogurt, plus optional toppings: avocado, pico de gallo, pickled jalapeños, hot sauce

Instructions

1. Preheat oven to 425°F (220°C). Drain and rinse the black beans, then add them to a large sheet pan with the sliced bell peppers, red onion, olive oil, tomato paste, chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper. Toss well and spread into a single layer.
2. Roast for 30 minutes, until the peppers are tender, the onions are caramelized, and the beans are lightly browned.
3. If not already cooked, prepare the rice while the veggies roast. Once the pan comes out of the oven, add the cooked rice, chopped cilantro, and juice of both limes directly onto the hot pan. Toss well, scraping up the browned bits from the bottom.
4. Divide among bowls and top with Greek yogurt, avocado, pico de gallo, pickled jalapeños, or hot sauce as desired. Serve with extra lime wedges.