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–+ servings
The Best 4th Of July Foods & Veggie Packed Burrito Bowls

Easy No Soak Black Beans and Fajita Veggies for Burrito Bowls

Meg van der Kruik
Our most flavorful no soak black beans and oven roasted fajita veggies are the perfect plant based foundation to any epic burrito bowl!
3 from 17 votes
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Prep Time 25 minutes
Cook Time 3 hours
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 307 kcal

Ingredients
  

Easy No Soak Black Beans

  • 1 pound dried black beans rinsed, picked through any small debris removed
  • 1/4 of a red onion
  • 2 bay leaves
  • 3 sprigs cilantro
  • 1 sprig oregano
  • 3 cloves garlic smashed, peel removed
  • 1- 1 1/2 tablespoons coarse kosher salt

Oven Roasted Fajita Veggies

  • 1 tablespoon olive oil
  • 3 bell peppers, thinly sliced
  • 1 white onion, thinly sliced
  • 2 cloves garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon `dried oregano
  • 1 teaspoon coarse kosher salt

Instructions
 

Easy No Soak Black Beans

  • 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.
 

Nutrition

Calories: 307kcalCarbohydrates: 54gProtein: 17gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 3308mgPotassium: 1295mgFiber: 14gSugar: 4gVitamin A: 435IUVitamin C: 51mgCalcium: 124mgIron: 5mg
Keyword bell peppers, Black Beans, burrito bowl, cilantro, Jalapenos, jasmine rice, red bell pepper, Sweet Corn Fritter with Tomato Jam, white onion
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