Sheet-Pan Beef Fajita Bowls

Fajitas trace their sizzle to Tex-Mex kitchens, where peppers and onions meet seasoned beef. This sheet-pan take browns lean ground beef with colorful bell peppers, then piles everything over brown rice and black beans for an easy weeknight bowl.

Serves 4

Estimate for one serving

• 580 cal
• 34g protein
• 62g carbs
• 20g fat
• 12g fiber

Every recipe here is free to read.

Ingredients

• 1 lb lean ground beef
• 1 large red bell pepper
• 1 large green bell pepper
• 1 large yellow onion
• 1 can (15 oz) canned black beans
• 2 cups cooked brown rice
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 2 tbsp olive oil
• 1 lime
• 1/2 tsp salt

Instructions

1. 1Preheat oven to 425°F. Slice both bell peppers and onion into strips.
2. 2On a large sheet pan, toss sliced peppers, onion, and ground beef (broken into small chunks) with olive oil, chili powder, cumin, garlic powder, and salt.
3. 3Spread evenly and bake 18-22 minutes, stirring once halfway, until beef is cooked and vegetables are tender.
4. 4Meanwhile, drain and rinse black beans; warm them in a small pot with a splash of water.
5. 5Warm the pre-cooked brown rice.
6. 6Divide rice among 4 bowls, top with beef-vegetable mixture and black beans.
7. 7Squeeze fresh lime juice over each bowl before serving.