Fajita Bowls

A quick dinner for a very hot evening! Served with crunchy chips on the side 🙂

Fajita Bowls


  • 3 cups lower sodium vegetable broth
  • 1½ cups white rice
  • 1 Tbsp canola oil
  • 1 red bell pepper, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 1 large sweet onion, peeled and chopped
  • 15 ounce can lower sodium black beans, rinsed and drained
  • 16 ounce jar salsa
  • Corn chips
  • Vegan cheddar cheeze, if desired


Bring the broth to a boil in a medium saucepan, add the rice and turn to medium-low, cook tightly covered for 20 minutes.

Meanwhile heat the oil over medium-high in a large skillet. Add the peppers and onion, cook until golden and crisp-tender. Add in the beans and salsa, heat through,

Serve the bean and veggies over the rice, serve with cheese on top and chips for dipping.

Serves 3-4.




  1. Add to my must make list!

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