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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Prep time

30m

Total time

55m

Yields

4-6

Servings

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La Cocina Goya

Looking for a simple dinner that's packed with flavor? Make this Rice and Sheet Pan Beans Fajita Bowl. In this recipe, fresh peppers and onions are roasted in the oven along with rich GOYA® Pinto Beans and GOYA® Black Beans. Once the vegetables are tender, they're served in a bowl on top of  delicious rice, made with GOYA® Brown Rice. It's so tasty, it's sure to become your favorite recipe.

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  • Ingredients
  • Directions

Ingredients

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Sheet Pan Bean Fajitas

1

onion, sliced

1

red pepper, sliced

1

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

Rice

¼ cup

finely chopped fresh cilantro

Corn Salsa

1 can (15.25 oz.)

GOYA® Golden Corn, drained

½ cup

diced tomatoes

cup

finely chopped red onion

1

fresh jalapeño pepper, seeded and diced

1 tbsp.

finely chopped fresh cilantro

Topping

½ cup

sour cream

Directions

Kitchen View

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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