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Vegetarian Fajita Bowl with Peppers and Black Beans

Vegetarian Fajita Bowl with Peppers and Black Beans reads citrus 5.0, sourness 4.4 and allium 4.4 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 45 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.0 / 10
• Sweet & Fruity — 4.2 / 10
• Sour & Bright — 6.3 / 10
• Bitter & Earthy — 3.2 / 10
• Rich & Fat — 3.6 / 10
• Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Citrus 5.0 · Sourness 4.4 · Allium 4.4 · Sweetness 3.6 · Salinity 3.6 · Richness 3.3 · Umami 3.3 · Herbaceous 2.9 · Smoke 2.7 · Fruity 2.1 · Earthy 2.0 · Heat 1.9 · Warm Spice 1.6 · Bitterness 1.2 · Nutty 1.0 · Floral 0.9 · Funk & Ferment 0.8

What's in it (16)

• long-grain white rice — 177 g
• vegetable oil — 27 g
• red bell peppers — 200 g
• yellow onion — 110 g
• garlic — 9 g
• chili powder — 10 g
• cumin — 5 g
• smoked paprika — 5 g
• salt — 5 g
• black beans — 425 g
• vegetable broth — 118 g
• lime — 65 g
• cilantro — 30 g
• avocado — 150 g
• cotija cheese — 57 g
• water — 355 g

Time & effort: about 45 min (40 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 166.4 kcal, 7.3 g protein, 4 g fat, 26.6 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Combine the rice, 1 1/2 cups water, and 1/4 teaspoon of the salt in a medium saucepan; bring to a boil over high heat, about 5 minutes.
2. Cover, reduce the heat to low, and simmer until the water is absorbed and the rice is tender, 18 to 20 minutes. Remove from the heat and let stand, covered, 5 minutes, then fluff with a fork and set aside.
3. Heat 1 tablespoon of the oil in a large skillet over high heat until shimmering. Add the bell peppers and onion in a single layer and let sit undisturbed until the edges begin to blacken, 3 to 4 minutes.
4. Toss the vegetables and continue cooking, stirring occasionally, until charred in spots and crisp-tender, 4 to 5 minutes longer. Push the vegetables to one side of the skillet.
5. Add the remaining 1 tablespoon oil and the garlic to the cleared space; cook, stirring, until fragrant, about 30 seconds, then stir the garlic into the vegetables.
6. Sprinkle the chili powder, cumin, smoked paprika, and 1/2 teaspoon of the salt over the vegetables; toss to coat and cook until fragrant, about 1 minute. Transfer the fajita vegetables to a bowl and cover to keep warm.
7. Return the skillet to medium heat and add the black beans, vegetable broth, and the remaining 1/4 teaspoon salt. Simmer, mashing about a quarter of the beans against the skillet with a spoon, until creamy and slightly thickened, 4 to 5 minutes.
8. Stir half the lime juice and half the cilantro into the cooked rice. Divide the rice among bowls; top with the fajita vegetables and black beans, then finish with the avocado, cotija, remaining cilantro, remaining lime juice, and a pinch of lime zest.

Dishes with a similar flavor shape

• Turkey Taco Skillet with Corn and Black Beans — Tex-Mex
• Black Bean Soup with Lime Crema — Mexican
• Classic Lentil Soup with Cumin — American
• Ground Chicken Shawarma Lettuce Wraps — Middle Eastern
• Sheet Pan Chicken Fajitas — Tex-Mex

Keep reading: what citrus, sourness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.