Simple vegetarian fajita bowls featuring a spicy black bean and vegetable mixture, cilantro-lime brown rice, and quick guacamole on the side
I love fajitas. In my family we often made grilled chicken fajitas for dinner growing up, and it’s still a go-to meal when I visit home. When I’m at school and cooking just for myself, I tend to prepare more vegetarian dishes—they’re simple, budget-friendly, and a great way to cut back on meat sometimes. To satisfy my fajita cravings without meat, I started making vegetarian fajita bowls that keep the best parts of a classic fajita: sautéed peppers and onions, a touch of heat, and creamy guacamole.
I keep these bowls straightforward: a zesty black bean and veggie filling, cilantro-lime brown rice, and an easy guacamole made by mashing avocado with a little garlic powder and lime juice.
Start by cooking the brown rice, since it needs about 35–40 minutes to finish. While the rice cooks, prepare the black bean and vegetable mixture.
Sauté sliced red onion, red bell pepper, and minced garlic in a little grapeseed or avocado oil over medium heat. Any type of bell pepper or onion will work well—use what you have.
After a few minutes, add sliced mushrooms and continue cooking until the peppers and onions begin to soften. 
Stir in drained and rinsed black beans, then top the skillet with a few cups of fresh spinach. Cover briefly to help the spinach wilt quickly.
Adding about half a bag of spinach helps bulk up the filling. 
Once the spinach has wilted, assemble the bowls. Scoop the cilantro-lime brown rice into bowls, add the black bean and veggie mixture, and finish with toppings you enjoy—guacamole, shredded cheese, sour cream, salsa, or pico de gallo all work well.
If you try the recipe, feel free to leave a comment or share a photo on Instagram tagging @livbane. Hope you enjoy!
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Simple Vegetarian Fajita Bowls
Ingredients
- 1 cup brown rice
- 2 teaspoons lime juice
- 2 teaspoons fresh cilantro, minced
- 2 teaspoons cooking oil (grapeseed or avocado oil recommended)
- 1 red bell pepper
- 1 red onion
- 3 cloves garlic, minced
- 8 oz. mushrooms (Baby Bella recommended)
- 1 1/2 teaspoons chipotle powder or chili powder
- 3/4 teaspoon black pepper
- 15 oz. can black beans, drained and rinsed
- 2 cups fresh spinach, loosely packed
- Toppings: guacamole, sour cream, cheese, salsa, pico de gallo, etc.
Instructions
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Cook 1 cup brown rice according to package directions. When it’s finished, stir in 2 teaspoons lime juice and 2 teaspoons minced fresh cilantro.
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In a large skillet over medium heat, sauté the chopped red bell pepper, sliced red onion, and minced garlic in 2 teaspoons of cooking oil for 3–4 minutes.
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Add the mushrooms, 1 1/2 teaspoons chipotle or chili powder, and 3/4 teaspoon black pepper. Cook until the vegetables are softened, then stir in the drained black beans and add the fresh spinach. Cover the skillet briefly to wilt the spinach.
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To serve, layer the cilantro-lime brown rice, the black bean and veggie mixture, and your preferred toppings in bowls. Finish with guacamole, sour cream, cheese, salsa, or pico de gallo.
Notes
