Fajita Bowls

These bowls can be made with chicken, beef or even tofu.

Prep Time
15 Min
Cook Time
20 Min
2 tsp. chili powder
1 tsp. kosher salt
1 tsp. ground paprkia
1 tsp. sugar
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. ground cumin
¼ tsp. cayenne Pepper
4 tbsp. vegetable oil, divided
1 medium green bell pepper, cut into strips
1 medium red bell pepper, cut into strips
½ medium red onion, cut into wedges, root end removed
1 lb. chicken breast, cut lengthwise into ¼-inch thick strips
1 can (15 oz.) black beans, drained and rinsed
1 cup Borden® Thick Cut Sharp Cheddar Shreds
2 cups hot cooked white or brown rice
2 green onions, sliced
FAJITA SEASONING: Combine chili powder, kosher salt, ground paprika, sugar, onion powder, garlic powder, ground cumin, and cayenne pepper in a small bowl. Set aside.
FAJITA BOWL: Heat 2 tbsp. oil in a large skillet over medium-high heat until hot. Add the peppers and red onion and sprinkle with about ½ of the fajita seasoning. Cook, stirring for 5 to 10 minutes or until the peppers have softened and have begun to brown. Remove the mixture from the skillet and keep hot.
ADD the remaining 2 tbsp. oil to the skillet to heat. Add the chicken and remaining fajita seasoning. Cook for about 5 minutes, stirring frequently or until the chicken has cooked through.
MICROWAVE the black beans in a microwave safe bowl for 1 to 2 minutes or until thoroughly heated.
FILL wide, shallow bowls with ½ cup rice, ¼ each of the chicken, bell pepper mixture and black beans. Sprinkle ¼ cup cheese over the rice and beans and top each bowl with green onions slices. Serve immediately.
In a hurry? Replace the flank steak with thin sliced deli roast beef.