Colorful Veggie Fajita Bowl with Corn and Beans
Experience a vibrant veggie fajita bowl filled with sautéed bell peppers, onions, and a hearty corn and bean mix. Topped with crumbled cotija cheese and a zesty lime crema, this dish offers a satisfying blend of textures and flavors. Perfect for a filling and nutritious meal that bursts with color and taste.
ingredients
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 can (15 oz) corn and black bean mix, drained and rinsed
- 4 cups cooked brown rice or quinoa
- 1 cup crumbled cotija cheese
- 1 avocado, sliced
- ½ cup sour cream
- 2 tablespoons lime juice
- Fresh cilantro, for garnish
steps
- 1.
Heat olive oil in a large skillet over medium-high heat.
- 2.
Add the sliced bell peppers and onion. Sauté for 5-7 minutes until tender.
- 3.
Stir in minced garlic, chili powder, cumin, salt, and pepper; cook for an additional 1-2 minutes.
- 4.
Add the drained corn and black bean mix to the skillet and stir until heated through.
- 5.
In a small bowl, mix sour cream with lime juice to create the crema.
- 6.
In serving bowls, layer cooked brown rice or quinoa, followed by the sautéed veggies and corn-bean mix.
- 7.
Top with crumbled cotija cheese and sliced avocado.
- 8.
Drizzle lime crema over the bowls and garnish with fresh cilantro. Enjoy!
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