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Fajita Black Beans + Rice

Active Time: 15 minutes
Total Time: 30 minutes
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Why we love it:

This is definitely a recipe to double (or triple!) and store in batches in the freezer. It’s great as part of a party spread and is a hit with kids and adults alike. Dried beans add a velvety texture that cans can’t quite reach but it does add some time plus you might want to soak them overnight. If that’s all too much, canned beans are A-OK in our book.


  • 1 cup Basmati Rice (White)
  • 112 cups Water
  • 112 teaspoons Kosher Salt (divided)
  • 1 Yellow Onion
  • 6 cloves Garlic
  • 2 Bell Pepper (Orange, Yellow or Red)s
  • 2 Tablespoons Extra Virgin Olive Oil (divided)
  • 1 Tablespoon Paprika
  • 1 Tablespoon Dried Oregano
  • 2 teaspoons Ground Cumin
  • 12 teaspoon Cayenne Pepper (optional)
  • 14 cup Cider Vinegar
  • 1 15-ounce can Crushed Tomatoes (or diced)
  • 2 15-ounce cans Black Beans
  • 1 bunch Broccolini
  • 1 Lime (for serving)
  • 8 Corn Tortillas
  • 14 bunch Cilantro
  • 1 Avocado

Cooking Instructions

  • 2. RICE

    Combine the rice, water and ½ teaspoon of salt (about ½ teaspoon per cup of rice used). Bring to a boil over high and stir well. Then reduce to low and cover. Simmer, untouched, for about 17 minutes. Turn off the heat and fluff it. Recover and let it sit until needed.

  • 3. VEGGIES

    Dice the onion. Mince the garlic. Slice the bell peppers into long strips that are about ⅓” wide.

  • 4. SAUTÉ

    In a large, tall pot, heat the olive oil (reserve a little drizzle for broccoli later) over medium high and add the veggies. Sauté for about 5-6 minutes, stirring often, until they’re beginning to soften.


    To the pot, add the spices: paprika, dried oregano, ground cumin, cayenne pepper (if using). Add ½ a teaspoon of salt. Stir to coat and sauté for another 2-3 minutes.


    Add the vinegar and it will help bring up the brown bits on the bottom. Let it bubble while you stir. Then add the tomatoes. Stir to combine and bring to a simmer.

  • 7. BEANS

    Open and drain the black beans. No need to rinse them if you have the low-sodium kind, if not, give them a quick rinse. Add to the tomato mixture. Simmer this sauce for about 8-15 minutes.


    Trim the very ends, just a ¼ inch, off of the broccolini bunch and place in a small casserole dish. Drizzle with olive oil and a pinch of salt. Roast in the oven for about 6 minutes or until tender.


    Cut the lime in half, squeeze half into the beans. Slice the rest in wedges for serving.

    It’s nice to warm the tortillas either in the oven, over a gas burner on low, in the microwave for 10 seconds or in a toaster oven. Chop some clean cilantro, including stems, for plating.

  • 10. SERVING

    Taste the beans a final time, and if you prefer, add more salt.
    Serve a scoop of rice, topped with beans and sauce. Place broccolini on the side. Slice the avocado for plating and add the lime wedges and tortillas. Serve with chopped cilantro.

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    dried beans make a velvety sauce that really can’t be beat. You can soak black beans overnight, or not! If not, just add 1 ½ cups dried black beans to a pot and cover with 6 cups of water. Bring to a boil over high, then reduce to a simmer. Return and stir every 10 minutes or so, and cook for about 35 minutes. Meanwhile, sauté the rest of the ingredients as described for the sauce. The beans should be mostly tender but not too mushy. At that time, ladle them into the prepared tomato based sauce and add as much of the black bean liquid as you like. If you’re up for it, a Tablespoon or two of butter makes this nice and rich
    this dish can be made in the Instant Pot using dried beans. Slice veggies and put everything in the pot, use 1 ½ cups of dried black turtle beans. Power on high pressure for about 25 minutes
    consider omitting the cayenne. You can lift the beef out of the sauce and shred or for some kids, slice it into cubes and serve it out of the sauce so it’s drier. Place in between tortillas with cheese and make it quesadilla style
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