Fajita Black Beans + 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.

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

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.

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.

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.