Sheet pan fajita burrito bowls
Smoky roasted peppers, onions and crispy pinto beans piled on lime rice, all the flavor of sizzling fajitas with one pan to wash.
- 45 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.59 a serving
- 570 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ cups long-grain white rice, rinsed
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 red onion, sliced
- 1 can pinto beans, drained and rinsed
- 2 limes
- ½ cup cilantro, chopped
- ½ cup salsa
- 1 avocado, sliced
- ½ cup sour cream (optional)
From your pantry
- 2½ cups water
- 1½ tsp salt, divided
- 3 tbsp olive oil, divided
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
Each serving has about 570 calories, 14 g protein, 93 g carbs and 17 g fat, and costs about $2.59 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No long-grain white rice? Jasmine rice or basmati rice works.
- No red onions? White onions or yellow onions work.
- No pinto beans? Black beans or kidney beans work.
- No limes? Lemons work.
- No cilantro? Fresh parsley works.
- No salsa? Pico de gallo works.
- No avocados? Guacamole works.
- No sour cream? Plain Greek yogurt works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Put the rice, water and 1 teaspoon salt in a medium and over high heat.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Stir once, cover, turn the heat to low and cook 18 minutes. Leave it covered off the heat until the vegetables are done.
Low heatTimer: 18 min
Meanwhile, the peppers and onion into ½-inch strips. On a large , them with 2 tablespoons oil, the chili powder, cumin, paprika, garlic powder and the rest of the salt.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Spread them out in one layer and 15 minutes.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 15 min
Dolly’s tip: Piled-up peppers steam instead of browning. Use two pans if they overlap a lot.the beans with the rest of the oil, scatter them over the pan, stir everything and 10 minutes more, until the peppers are at the edges.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Timer: 10 min
Fluff the rice with a fork and stir in the juice of 1 lime and most of the cilantro.
Fill bowls with the rice, fajita vegetables and beans, and top with salsa, avocado, sour cream, the rest of the cilantro and wedges of the second lime.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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