These Slow Cooker Black Bean Fajita Bowls are a simple, yet flavorful meal that brings all the vibrant taste of fajitas into one delicious dinner bowl.
The dish begins with a slow-cooked medley of black beans, bell peppers, onions, and a blend of fajita spices, including smoky cumin, chili powder, and paprika. The slow cooking process allows the beans to become tender and the vegetables to caramelize, soaking up all the spices and creating a rich, savory base.
The black bean-fajita mixture is best served in bowl with white rice, brown rice, or cilantro-lime rice.
From there you can add your favorite fajita or taco toppings like shredded lettuce, shredded cheese, pico de gallo, guacamole, and fresh cilantro. A dollop of sour cream or a squeeze of lime juice is the perfect final addition to these slow cooked black bean fajitas.
These Slow Cooker Black Bean Fajita Bowls make a perfect weeknight dinner or prep-ahead option, offering a nutritious and filling meal that’s packed with great protein and vibrant flavors.
VIDEO: How to Cook Dried Beans in Slow Cooker
Slow Cooker Black Bean Fajita Bowls
Ingredients
- 1 lb. dried black beans soaked overnight
- 6 cups water or vegetable stock or chicken stock
- 16 oz. bag frozen peppers and onion blend
- 10 oz. can diced tomatoes with green chilies
- 2 Tbsp fajita or taco seasoning
- 3 cups cooked brown rice (notes with IP link)
- shredded cheddar cheese, sour cream, salsa garnish
Instructions
- Add the soaked black beans, water/broth, frozen peppers and onion blend, can of tomatoes with green chilies into the base of the slow cooker. Gently stir to combine, then sprinkle the fajita or taco seasoning over the top. Set on low for 8 hours.
- While that is cooking, you can cook the brown rice in the Instant Pot. (See link below.)
- Once everything is warmed and cooked, make Black Bean Fajita Bowls with brown rice, the black bean fajita combo over the top, garnished with shredded cheddar, sour cream and/or salsa. Enjoy!
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