Veggie Fajita Bowls with Black Beans and Avocado
- 30 mintotal time
- $1.72£1.32a serving
- 622609calories
- 1716 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Charred fajita-spiced peppers and onions over tomato-cumin rice with black beans, smashed avocado and lime.
Ingredients
Serves 4.
- ½ yellow onion, finely chopped
- 1½ cups long-grain white rice
- 2 garlic cloves, finely chopped
- 2 tbsp tomato paste
- 2 bell peppers, mixed colours, cut into strips
- 1 red onion, cut into thin wedges
- 2 (15 oz) cans black beans, drained and rinsed
- 1 avocado
- 1 lime
- ¼ bunch cilantro, chopped
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 vegetable bouillon cube, check the label if cooking gluten-free
- 1 tsp chili powder (mild blend)
- ½ tsp dried oregano
- salt, to taste
- ½ tsp garlic powder
Contains: celery. Check the label: wheat (gluten), milk, soy, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Heat 1 tablespoon of the olive oil in a saucepan on medium heat and cook the yellow onion for 2 minutes. Add the rinsed rice, garlic, tomato paste and ground cumin and stir for 1 minute, then add the crumbled bouillon cube and 2½ cups (600 ml) of water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Meanwhile, toss the bell peppers and red onion with the chili powder, garlic powder, dried oregano, a good pinch of salt and 1 tablespoon of the oil. Heat the rest of the oil in a large frying pan on high heat and cook for 8–10 minutes, stirring now and then, until soft and charred at the edges.
- Warm the black beans in a small saucepan with 3 tablespoons of water and a pinch of salt for 3–4 minutes, until hot.
- Mash the avocado with the juice of half the lime and a pinch of salt.
- Divide the rice between bowls and top with the peppers and onions, the beans and the avocado. Scatter with the cilantro and serve with the rest of the lime in wedges.
Leftovers: The peppers and beans keep in the fridge for 2 days; reheat until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Ingredients
Serves 4.
- ½ onion, finely chopped
- 300 g long-grain rice
- 2 garlic cloves, finely chopped
- 30 g tomato purée
- 2 peppers (red, yellow or green), mixed colours, cut into strips
- 1 red onion, cut into thin wedges
- 2 × 400 g tins black beans, drained and rinsed
- 1 avocado
- 1 lime
- ¼ bunch coriander, chopped
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 vegetable stock cube, check the label if cooking gluten-free
- 1 tsp mild chilli powder
- ½ tsp dried oregano
- salt, to taste
- ½ tsp garlic granules
Contains: celery. Check the label: gluten, milk, soya, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Heat 1 tablespoon of the olive oil in a saucepan on medium heat and cook the onion for 2 minutes. Add the rinsed rice, garlic, tomato purée and ground cumin and stir for 1 minute, then add the crumbled stock cube and 600 ml of water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Meanwhile, toss the peppers and red onion with the chilli powder, garlic granules, dried oregano, a good pinch of salt and 1 tablespoon of the oil. Heat the rest of the oil in a large frying pan on high heat and cook for 8–10 minutes, stirring now and then, until soft and charred at the edges.
- Warm the black beans in a small saucepan with 3 tablespoons of water and a pinch of salt for 3–4 minutes, until hot.
- Mash the avocado with the juice of half the lime and a pinch of salt.
- Divide the rice between bowls and top with the peppers and onions, the beans and the avocado. Scatter with the coriander and serve with the rest of the lime in wedges.
Leftovers: The peppers and beans keep in the fridge for 2 days; reheat until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Nutrition per serving
| Calories | 622 |
|---|---|
| Protein | 17 g |
| Carbohydrate | 100 g |
| Fat | 18 g |
| Sodium | 899 mg |
| Calories | 609 |
|---|---|
| Protein | 16 g |
| Carbohydrate | 98 g |
| Fat | 19 g |
| Sodium | 720 mg |
Worked out from the ingredients, 383 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.72 a serving in the US (range $1.32–$2.28) and £1.32 in the UK (range £1.01–£1.75). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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