Rice and Sheet Pan Beans Fajita Bowl

Rice and Sheet Pan Beans Fajita Bowl
Rice and Sheet Pan Beans Fajita Bowl

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Sheet Pan Bean Fajitas


onion, sliced


red pepper, sliced


green pepper, sliced

1 can (15.5 oz.)

GOYA® Black Beans, drained and rinsed

1 can (15.5 oz.)

GOYA® Pinto Beans, drained and rinsed


¼ cup

finely chopped fresh cilantro

Corn Salsa

1 can (15.25 oz.)

GOYA® Golden Corn, drained

½ cup

diced tomatoes


finely chopped red onion


fresh jalapeño pepper, seeded and diced

1 tbsp.

finely chopped fresh cilantro


½ cup

sour cream

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Step 1

Sheet Pan Bean Fajitas: Preheat oven to 425°F. In bowl, toss together onion, red pepper, green pepper, oil and Adobo. Arrange on parchment paper–lined baking sheet; bake for 12 to 15 minutes or until lightly starting to brown. Stir in black beans and pinto beans; cook for 8 to 10 minutes or until beans are heated through and peppers and onions are tender.

Step 2

Meanwhile, in saucepan, cook rice according to package directions. Stir in cilantro and lime juice.

Step 3

Corn Salsa: In bowl, combine corn, tomatoes, onion, jalapeño, lime juice, cilantro and Adobo. Let stand for 5 minutes.

Step 4

Divide rice among bowls. Top with bean mixture and corn salsa. Divide sour cream evenly among bowls.


Note: For loaded fajita bowls, serve with shredded lettuce, shredded Monterey Jack cheese and guacamole.

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