Veggie Fajitas with Beans & Rice

Veggie Fajitas with Beans & Rice

Serves: 4 Prep time: 5-7 minutes Cook time: ~35 minutes


1 c. uncooked rice & 2 c. water

1 14.5 oz. can black beans, drained and rinsed

1 14.5 oz. can diced tomatoes

1 small sweet potato, diced

1 small yellow onion, diced

1/2 bell pepper, thinly sliced

1/2 c. broccoli, chopped

1/2 yellow squash, thinly chopped

2 garlic cloves, minced

1 tsp Salt

1 tsp Pepper

Ground cumin

1 Tbsp lime juice

1 Tbsp olive or vegetable oil

Optional: Minced cilantro, hot salsa, avocado, cheese, dairy-free cheese, tortillas, hot sauce


  1. In a rice cooker or stovetop pot, begin to cook the rice 
  2. In a medium saucepan, drizzle a dash of oil in the pan, set to medium-high heat, and cook down black beans and diced tomatoes. Once the juice from the tomatoes begins to bubble, reduce to a simmer and cover until all cooking has ended. 
  3. Prepare your vegetables
  4. In a large skillet, drizzle about 1 tbsp of cooking oil into the pan and set heat to high. 
  5. Begin by sautéing sweet potatoes for about 2-3 minutes or until they start to brown and crisp. At that point, add remaining vegetables. 
  6. Drizzle lime juice and season to taste over the vegetables. Sauté on high until everything has a nice crisp to them. About 10-12 minutes. Reduce to low. 
  7. Once the rice is done and vegetables have been sautéed, everything is ready to serve. 
  8. Serve optional add on’s: tortillas, cilantro, hot sauce, salsa, cheese 

Tired of just beans and rice? There are so many tasty combinations to make this complete protein more exciting! This recipe will also fuel you with fiber and potassium. Try making these veggie fajitas for lunch or dinner!