Halloumi & Black Bean Fajita Bowls

Flavorful halloumi and tender black beans cooked with vibrant bell peppers and onions, seasoned with a zesty fajita blend, served over fluffy cilantro-lime brown rice for a satisfying and quick meal.

• Prep: 12 min
• Cook: 16 min
• Total: 28 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $3.21/serving

Dietary

• Vegetarian
• High-Protein
• Gluten-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Fiber

Tags

• quick
• healthy
• savory
• stir-fry
• sauté
• budget-friendly

Ingredients

• 8.8 ounce halloumi cheese (cut into 1/2-inch thick strips)
• 1 tablespoon olive oil
• 1 red bell pepper (large, thinly sliced)
• 1 yellow bell pepper (large, thinly sliced)
• 1 yellow onion (medium, thinly sliced)
• 2 clove garlic (minced)
• 2 teaspoon fajita seasoning (check for no cumin)
• 1 can black beans (rinsed and drained)
• 1.5 cup brown rice (quick-cook)
• 2 cup water
• 2 tablespoon lime juice
• 0.25 cup fresh cilantro (chopped)
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 avocado (large, diced)
• 0.5 cup salsa

Instructions

1. Cook the 1 1/2 cups of quick-cook brown rice according to package directions using 2 cups water or vegetable broth. Once cooked, fluff with a fork and stir in 1 tablespoon of the fresh lime juice, 1/4 cup fresh cilantro, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cover to keep warm while you prepare the fajita mixture.
2. While the rice cooks, pat the halloumi strips dry with paper towels. In a large skillet, heat 1/2 tablespoon olive oil over medium-high heat. Add the sliced red bell pepper, yellow bell pepper, and yellow onion to the skillet. Cook, stirring occasionally, for 5-7 minutes until the vegetables are crisp-tender and slightly charred.
3. Add the minced garlic and 1 teaspoon of the fajita seasoning to the vegetables and cook for another 1 minute, until fragrant. Transfer the cooked vegetables to a plate and set aside.
4. Add the remaining 1/2 tablespoon olive oil to the empty skillet. Arrange the halloumi strips in a single layer. Cook for 2-3 minutes per side, until golden brown and slightly crispy. Remove from skillet and set aside.
5. Add the rinsed and drained black beans to the skillet, along with the remaining 1 teaspoon fajita seasoning and 1 tablespoon fresh lime juice. Cook, stirring frequently, for 2-3 minutes, until the beans are heated through and coated with seasoning. Add the remaining 1/4 teaspoon kosher salt. Return the cooked vegetables to the skillet and toss to combine.
6. To assemble the bowls, divide the cilantro-lime brown rice among 5 serving bowls. Top each with the halloumi and black bean fajita mixture. Garnish with additional chopped fresh cilantro, diced avocado, and salsa, if desired.

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop. If you prefer, you can use pre-cooked microwaveable brown rice to save a few minutes on the cook time.

Nutrition (per serving)

• Calories: 425
• Protein: 25.4 g
• Carbohydrates: 44.8 g
• Fat: 17.5 g
• Fiber: 10.2 g
• Sodium: 890 mg
• Saturated Fat: 8.7 g
• Sugar: 5.1 g
• Cholesterol: 40 mg