Combine the black beans, red onion, bay leaf, sprigs of herbs, and cloves of garlic to a large pot with 4 quarts of water.
Bring to a boil, then reduce heat the medium-low and simmer gently, uncovered, stirring occasionally and adding more water as necessary to keep beans covered. Cook until tender, anywhere from 1 1/2 - 3 1/2 hours depending on how old the dried beans you are using are.
Once the beans have finished cooking, remove any solids left from the quarter of the onion, garlic cloves, and herb stems.
Oven Roasted Fajita Veggies
Preheat the oven to 400°F.
Combine the sliced peppers and onions on a sheet pan. Drizzle with olive oil and add the spices on top of the vegetables. Toss to coat then spread into an even layer .
Roast in the oven 18-20 minutes or until the vegetables are cooked to your liking.
To serve as burrito bowls
Layer rice of your choice into bowls with cooked black beans and fajita veggies. Top with fresh vegetables like tomatoes and jalapenos, diced Oaxaca cheese, rotisserie chicken if desired, and colorful tortilla strips.
Notes
Cooked beans can be stored tightly covered in the fridge for 4 days or can be frozen in an airtight container for up to 3 months.