Black Bean Fajita Rice Bowl

Black Bean Fajita Rice Bowl

with Avocado & Lime Yoghurt

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This fajita bowl is wonderfully hearty and filling with a delicious range of different flavours and textures. From the protein packed black beans, to the colourful herbs and veggies – it’s all coming up round, rosy & ultimately Mexican!

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
serving amount

2 clove


1 packet

basmati rice

1 unit


1 unit

red capsicum

½ unit

brown onion

1 bunch


1 packet

shredded Cheddar cheese


1 tin

black beans

1 sachet

Mexican Fiesta spice blend

(May be presentGluten)

1 unit


1 tub

Greek yoghurt

(ContainsMilkMay be presentGluten, Tree Nuts, Soya)

Not included in your delivery

olive oil

20 g



1.5 cup


¼ tsp


Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)3640 kJ
Fat38.3 g
of which saturates16.3 g
Carbohydrate106 g
of which sugars13.3 g
Protein30 g
Sodium1780 mg
The average adult daily energy intake is 8700 kJ
Medium Pan
Chopping board
Medium Bowl
Medium Non-Stick Pan
Small Bowl

Finely chop the garlic (or use a garlic press). In a medium saucepan, heat the butter and a dash of olive oil over a medium heat. Add the garlic and cook for 1-2 minutes, or until fragrant. Add the basmati rice, water and salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered for 10 minutes, or until the rice is tender and the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, slice the red capsicum into 1cm strips. Slice the brown onion (see ingredients list) into 0.5cm wedges. Roughly chop the coriander. Dice the avocado. TIP: Cut the avocado into cubes while the flesh is still in the skin, then scoop the cubed flesh out with a spoon.


Drain and rinse the black beans. In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the black beans and Mexican Fiesta spice blend and cook, stirring occasionally, for 4-5 minutes or they look blistered. Transfer to a bowl. SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste.


Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the red capsicum and brown onion. Cook, tossing, for 5-6 minutes or until softened and browned. Season with a pinch of salt and pepper.


Zest the lime to get a pinch. In a small bowl, combine the zest and Greek yoghurt. Season with a pinch of salt and pepper and mix to combine. Slice the lime into wedges. TIP: Taste the yoghurt mixture and add more zest or a little juice if you like!


Divide the garlic rice between bowls and top with the spiced black beans, capsicum, onion and shredded Cheddar cheese. Serve with the avocado, coriander, lime yoghurt and lime wedges.